tag:blogger.com,1999:blog-35901068016141381852024-03-13T07:55:14.418-05:00SciFi with a Dash of PaprikaA pinch of book summaries,
a dash of recipe reviews,
and some talk about the weather, with a side of chicken. Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.comBlogger1609125tag:blogger.com,1999:blog-3590106801614138185.post-25009629794953912952022-01-01T08:30:00.061-06:002022-01-01T08:30:00.207-06:00Year in Review 2021<h2 style="text-align: center;">
YEAR IN REVIEW</h2>
<h2 style="text-align: center;">
2021</h2>
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<div style="text-align: center;">2021 started off on the rough side when our sweet Andy-dog passed of heart failure. While no flying trips happened, we did do some road trips to Ely, MN (ice fishing), Missiouri (hog hunting) and Pierre, South Dakota (bird hunting). A new furry soul joined our small pack in July, and if you've ever had a puppy, ya know how busy those first 3-4 months are. Not a lot of time for hobbies. </div>
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<br /></div>
<div style="text-align: center;">
<b> Our newest family member: </b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYsfW1JsBydP4hHwuL-V9xqoUSAe9T7YWJjxLloJtqWnrqWmiVlGC0ta_nMPs_fK-GQZ9iRl6qD6VJImMBac4DsDjdpPrUXnYzcJlxs5ApOZkbYfjAh6kYWyvSjUVLWZGQBCIJsPRJhk4tmyrwEl5UJnDLj0hOAnZgl3s86g23x5pxqvBpT-afMWALWg=s4032" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYsfW1JsBydP4hHwuL-V9xqoUSAe9T7YWJjxLloJtqWnrqWmiVlGC0ta_nMPs_fK-GQZ9iRl6qD6VJImMBac4DsDjdpPrUXnYzcJlxs5ApOZkbYfjAh6kYWyvSjUVLWZGQBCIJsPRJhk4tmyrwEl5UJnDLj0hOAnZgl3s86g23x5pxqvBpT-afMWALWg=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chet at 5 months<br /></td></tr></tbody></table> <br />
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<div style="text-align: center;">
<div style="text-align: center;">
<b>Notable traveling adventures:</b><br />
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Missouri - March</div>
<div style="text-align: center;">
The Husband signed us up for a hog hunting trip in Southern Missouri. Missouri (and numerous southern states) are having a dreadful time with these invasive animals and the destruction a herd of hogs does to a farm field. We enjoyed a stop in Hannibal to tour Mark Twain's birthplace, five state parks, and a Civil War battle site in Iowa on the way home.<div class="separator" style="clear: both; text-align: center;"><br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgnNkecKb6ScklYpR3-gNYQDBLCcCRxh_V5euDeUo3-SDZvSi1P6GzS5fnAvKyl9fxLs6wbzkkka4EogJ7uykpTzN1luWqjbE-zg3pCGUhQsdq3K8bTzmdbreYkakTdWUdPRm__WZhqK6B3Pm0vswVO5b0aY4nDaGYkwAOwUg4ts_oE8JtnUVt2iAawXA=s4032" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgnNkecKb6ScklYpR3-gNYQDBLCcCRxh_V5euDeUo3-SDZvSi1P6GzS5fnAvKyl9fxLs6wbzkkka4EogJ7uykpTzN1luWqjbE-zg3pCGUhQsdq3K8bTzmdbreYkakTdWUdPRm__WZhqK6B3Pm0vswVO5b0aY4nDaGYkwAOwUg4ts_oE8JtnUVt2iAawXA=s320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Highest Point in MO - Tam Sauk St. Park<br /></td></tr></tbody></table>
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Pierre, SD - October<br /><div style="text-align: center;">
A trip to the state capitol of South Dakota to hunt prarie chicken and sharptail. The Husband did the hunting, I was back-up dog handler. Trip did involve a pop over to see the Badlands National Park. <br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjM1-uZ7WyRRlkQ_DSBnli8rp2aHso7_PhvzksCxHYYP2FS2jvZF1EX8Hn5GQ7iuiPItzAtJDgx_6ZV8s8GCs693WR_kwbPv6KfGD86jUiA95rDCvmCVPOQGvkBt3mEtBW0LiYjh06VzCHCeeCjA1XLmeRB_87Qdstxzgtt5EBMj9OdK2l2DIhJcZxMtg=s4032" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEjM1-uZ7WyRRlkQ_DSBnli8rp2aHso7_PhvzksCxHYYP2FS2jvZF1EX8Hn5GQ7iuiPItzAtJDgx_6ZV8s8GCs693WR_kwbPv6KfGD86jUiA95rDCvmCVPOQGvkBt3mEtBW0LiYjh06VzCHCeeCjA1XLmeRB_87Qdstxzgtt5EBMj9OdK2l2DIhJcZxMtg=s320" width="320" /></a></div>
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Mankato, New Ulm, St. Peter, MN - November</div>
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Home Free concert was the impetus for this jaunt down to Southern MN. <br /></div>
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgiz6YyZ9zvFjRaQUHV_3JiUATtWiGRERH_zhP_7Ur3LECnjAtNIOVZyDlnE3tehhRzUiQgnoVubVLEO2DqxcB63iNOMycAD8Q_ERhka0r_uVfrA6HzCOJd4JM0h8M3O4gxOp55CKEzMFcm5jcIgewSBZ-Ljfm1jF0CnXTJ4d_O7ingBoLjP0f5B2ZkQQ=s4032" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEgiz6YyZ9zvFjRaQUHV_3JiUATtWiGRERH_zhP_7Ur3LECnjAtNIOVZyDlnE3tehhRzUiQgnoVubVLEO2DqxcB63iNOMycAD8Q_ERhka0r_uVfrA6HzCOJd4JM0h8M3O4gxOp55CKEzMFcm5jcIgewSBZ-Ljfm1jF0CnXTJ4d_O7ingBoLjP0f5B2ZkQQ=s320" width="320" /></a></div><br />
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<b>Books Read</b> (Novels, Novellas, Novelettes, Short Stories)<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCtHPgZ73AXkVOV0NtECbuDQ_fpuz9Tl6dcD18eRVH3VP1J5JNhLII-cGd1YbhSmbcwkJXzbf1Adxn24k5052FJlI3JdZXA4xgqYGxNnPimAg57BJtCbd_XqWINBUzB3ucHzXUBNiA7UG62CleAHYodVdXElPczDWTjdczmMdE62HJXlUelcTyruOmCw=s1117" style="clear: left; display: block; float: left; margin-bottom: 1em; margin-right: 1em; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1117" data-original-width="740" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCtHPgZ73AXkVOV0NtECbuDQ_fpuz9Tl6dcD18eRVH3VP1J5JNhLII-cGd1YbhSmbcwkJXzbf1Adxn24k5052FJlI3JdZXA4xgqYGxNnPimAg57BJtCbd_XqWINBUzB3ucHzXUBNiA7UG62CleAHYodVdXElPczDWTjdczmMdE62HJXlUelcTyruOmCw=s320" /></a></div><br />
2021 - 62 (16624) pages approx)<br />
2020 - 80 (19537 pages) <br />
2019 - 101 (25567 pages)<br />
2018 - 122 (31568 pages) <br />
2017 - 122 (29857 pages) <br />
2016 - 119 (32652 pages)<br />
2015 - 89 (25726 pages)<br />
2014 - 89 (28442 pages)<br />
2013 - 98 (28277 pages)<br />
2012 - 129 (32617 pages)<br />
2011 - 115 (30365 pages)<br />
2010 – 80 (21848 pages)<br />
2009 – 45 (16094 pages)<br />
2008 – 45 (14456 pages)<br />
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<br />
<br />
<b>New Recipes Made </b><br />
(yes, some of these are failures...)<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj48iwswqwKOxww-BzSIRZVFjZbtZkRIVfG1jbGPKOW3spGi39QM4j4WdiGrwoKNY9_dCkEirBqExKdxjKLUmBClzQdfVNqWJ7kjji8atzcWk0UXL7AkY0xuiBo1Mc6TEMOqQVi30JdXE5V3qNHSd5oEO3BfdKHusfQykAc3S0rWDwkn2PAaonrkV5BUg=s400" style="clear: right; display: block; float: right; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="400" data-original-width="323" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj48iwswqwKOxww-BzSIRZVFjZbtZkRIVfG1jbGPKOW3spGi39QM4j4WdiGrwoKNY9_dCkEirBqExKdxjKLUmBClzQdfVNqWJ7kjji8atzcWk0UXL7AkY0xuiBo1Mc6TEMOqQVi30JdXE5V3qNHSd5oEO3BfdKHusfQykAc3S0rWDwkn2PAaonrkV5BUg=s320" /></a></div><br />
2021 - 109<br />
2020 - 123 <br />
2019 - 111 <br />
2018 - 106 <br />
2017 - 100<br />
2016 - 133<br />
2015 - 98 <br />
2014 - 109<br />
2013 - 125<br />
2012 - 100<br />
2011 - 95<br />
2010 – 82<br />
2009 - 92<br />
2008 - 129<br />
2007 - 120<br />
2006 - 103<br />
2005 - 137<br />
2004 - 143<br />
2003 - 154<br />
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<b>A Smidgen of Knitting</b> <br />
(Ravelry Links)<br />
<a href="https://www.ravelry.com/patterns/library/reyna" target="_blank">Reyna</a> (made three of these)<br /> <a href="https://www.ravelry.com/patterns/library/temperance-shawl-3" target="_blank">Temperance</a> (made one, with another on the needles)<br />
<a href="https://www.ravelry.com/patterns/library/vivid-2" target="_blank">Vivid</a> (started)<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiradV5kxFgiz4a5jTOXW8taf_wImubDN5Jz9V1YINsoocV--YnU8AttCqC2DsBTrgmCJy8Ujfk42z1Opykaos03iGVbFpSIeyivAeYri9uyPl3tjDek17KyQIpXGc51xmEBbz1OilAMoCXvLTlBjRCi87ei7k9ab79ljV36SSburvE-CroWVoEQ5Co3Q=s4032" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEiradV5kxFgiz4a5jTOXW8taf_wImubDN5Jz9V1YINsoocV--YnU8AttCqC2DsBTrgmCJy8Ujfk42z1Opykaos03iGVbFpSIeyivAeYri9uyPl3tjDek17KyQIpXGc51xmEBbz1OilAMoCXvLTlBjRCi87ei7k9ab79ljV36SSburvE-CroWVoEQ5Co3Q=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Temperance</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPxh8B5cyYQcrATKzgrApwMT6le4wWbGVd7KH8xSM-v_UN3ABNqc4nSYtxh1nOIVmK8aEQ62XaXRGEVPOqIfns5mi11KkJPqTLslHQ_xyOCa9ZWhjQ4U_WDngTsn5Augn4nNJI3Pvw5-VMKUM0YmtZrqV9R9gXCzzq4VxEAI0HKZFT5bH7L-4dea51eA=s4032" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPxh8B5cyYQcrATKzgrApwMT6le4wWbGVd7KH8xSM-v_UN3ABNqc4nSYtxh1nOIVmK8aEQ62XaXRGEVPOqIfns5mi11KkJPqTLslHQ_xyOCa9ZWhjQ4U_WDngTsn5Augn4nNJI3Pvw5-VMKUM0YmtZrqV9R9gXCzzq4VxEAI0HKZFT5bH7L-4dea51eA=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rayna</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhn_pnMpFnEfr7KlFd4r-okcWsT3yMHD9emq6qpxXYz8Ap6cvX51pZej314vbiO8wK3M0LlSJPDjJKljxN82ga1xpGoOy-fGLNt8nIeWv0N1Aua60nP8buf6yyKfkmU6zNQw2WMTsW-oI6dug2p5aWV_O6QVxjAdSOO_BFt89d07dPJWFXFYZKrP_o_KA=s4032" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEhn_pnMpFnEfr7KlFd4r-okcWsT3yMHD9emq6qpxXYz8Ap6cvX51pZej314vbiO8wK3M0LlSJPDjJKljxN82ga1xpGoOy-fGLNt8nIeWv0N1Aua60nP8buf6yyKfkmU6zNQw2WMTsW-oI6dug2p5aWV_O6QVxjAdSOO_BFt89d07dPJWFXFYZKrP_o_KA=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Rayna</td></tr></tbody></table> <br />
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<b>A bit of Sewing</b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi88qs42R--ibT1lyivKQg7WNTcow_gP1fB9BeWwek9y1JHHZjQGwmJraNxl9ME30mRjeii9Q496s7yRbF37ip2M-Avlu-cKABJxRZl9uKD1bAr2ItAVict-jX6EMVHGNRvd0zJfjlZbo6Pzr0mwgllzjG-7ltLeIJ6daAy_iika92d1sb0EbIidjPDbg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi88qs42R--ibT1lyivKQg7WNTcow_gP1fB9BeWwek9y1JHHZjQGwmJraNxl9ME30mRjeii9Q496s7yRbF37ip2M-Avlu-cKABJxRZl9uKD1bAr2ItAVict-jX6EMVHGNRvd0zJfjlZbo6Pzr0mwgllzjG-7ltLeIJ6daAy_iika92d1sb0EbIidjPDbg=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi1utW2QrIcTQULOWZRwG0O737zty8X3v6U7mKAvQjsRh11wa8t9kBXAWdBL0SKAflYmLhcgkiwnigRU0aeuK3Pj8hThoD-qXzcWds0TQBa7R6MxrUozIFX-IZBaaYYW-VgLwYjHPFDVEsk7IN18vSYkiW1wyC2tjSNeoIZZJjy_5ZShTPJt5WCgz6C-A=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEi1utW2QrIcTQULOWZRwG0O737zty8X3v6U7mKAvQjsRh11wa8t9kBXAWdBL0SKAflYmLhcgkiwnigRU0aeuK3Pj8hThoD-qXzcWds0TQBa7R6MxrUozIFX-IZBaaYYW-VgLwYjHPFDVEsk7IN18vSYkiW1wyC2tjSNeoIZZJjy_5ZShTPJt5WCgz6C-A=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9BcwbuHm6aSKd6exxFT-UPn1ps_4BBKQebxIM7F0ckwsbYsAgLUYmY2yTADEOI86ZaxhV3nFqvJgOTa7QD8DbIyzspVqMicgh6bw6RioqIU0Duo8_3xbw5ysYpyy9Q-KQBSpyQ6ypS8TXNMht_FbAwT6XL6mPtKGdTXq-qnRcLWcVgKB6aQKlxbkRdA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9BcwbuHm6aSKd6exxFT-UPn1ps_4BBKQebxIM7F0ckwsbYsAgLUYmY2yTADEOI86ZaxhV3nFqvJgOTa7QD8DbIyzspVqMicgh6bw6RioqIU0Duo8_3xbw5ysYpyy9Q-KQBSpyQ6ypS8TXNMht_FbAwT6XL6mPtKGdTXq-qnRcLWcVgKB6aQKlxbkRdA=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhnwTPby4oflHr2JKhIRMkcLz_MNDC5YWe4u9SODYGdBbBw9tOuoc9OgKMJIcAXJ9XegIf9b2pBW_gQKn8IACQKn6g0hIuHym-fF9lcUBUee3jBMnCHWRfQp8rmkk--5okm1OPahswDt8pOxfoiU_Y_b8cBOhIIsP8u-Y_lHmv7DKv7xH27CWP8D46-g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhnwTPby4oflHr2JKhIRMkcLz_MNDC5YWe4u9SODYGdBbBw9tOuoc9OgKMJIcAXJ9XegIf9b2pBW_gQKn8IACQKn6g0hIuHym-fF9lcUBUee3jBMnCHWRfQp8rmkk--5okm1OPahswDt8pOxfoiU_Y_b8cBOhIIsP8u-Y_lHmv7DKv7xH27CWP8D46-g=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEibXiemHCrwuIVgph2yg2ifX998tQceJDbloDD00ukplOUbxJceto1U-d8XcpEZh7IL7ivKfo_DnGxLSXybZipIIE_ijYHdnfl2MRwFkYSJfpwaFfKhVtBEIlY3c6P1ndSTFtyJEZmbPIYkTxHYonr98-cEIeJBgpOaFk_kkxme7yazy3f_tUv6UmnXOA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEibXiemHCrwuIVgph2yg2ifX998tQceJDbloDD00ukplOUbxJceto1U-d8XcpEZh7IL7ivKfo_DnGxLSXybZipIIE_ijYHdnfl2MRwFkYSJfpwaFfKhVtBEIlY3c6P1ndSTFtyJEZmbPIYkTxHYonr98-cEIeJBgpOaFk_kkxme7yazy3f_tUv6UmnXOA=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQCWmXXt1uxHS8R4J7YvypQKsR50oZWzlg6hKvTZHWXhRtPpvwoAK3RUFSaaLhO-8jzquDgbHkBPrwWoPMrizQF4O7reHlLF_vtqnunvTPd6Cv6-aNjy1sk5gQtkQXIBcwzs8VpqvQFdjI3gDJABAy9u_-vRRT4yoxwkn5rGKJVOWbpposr4RboBhSGg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQCWmXXt1uxHS8R4J7YvypQKsR50oZWzlg6hKvTZHWXhRtPpvwoAK3RUFSaaLhO-8jzquDgbHkBPrwWoPMrizQF4O7reHlLF_vtqnunvTPd6Cv6-aNjy1sk5gQtkQXIBcwzs8VpqvQFdjI3gDJABAy9u_-vRRT4yoxwkn5rGKJVOWbpposr4RboBhSGg=s320" width="320" /></a></div><br /></div></div>
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<br />
The Husband and I spent the summer watering the garden in record temps and drought conditions for our area, enjoying some time on the porch watching the world go by (mostly just sweating in those record temps), and adjusting to having a puppy again. My work kept me busy, my yoga classes at the Y kept me grounded, and I enjoyed learning some new sewing techniques. <br />
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<br />
After 14 years of blogging, I've decided I need a break so posts will be much less frequent this coming year, if I do any at all. <br />
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Cheers!<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-64014709670857498752021-12-27T08:30:00.300-06:002021-12-27T08:30:00.218-06:00Recipe Review from 12/13/21 and 12/20/21A couple of busy weeks with a trip down to Mankato, MN, kept the meal plan super simple. Week one was predominantly slow cooker meals and week two was soup. Mankato was a Home Free concert, a vocal group the Husband found this year and really enjoys their videos. We missed the concert in Duluth as we were in South Dakota, but tickets were still available for Mankato. I haven't been to Mankato since, oh, 1990/1991, so it was an opportunity to explore!<br />
<br />
This posting will conclude the 2021 Recipe Reviews. Hard to believe another year has gone by! Lots of great recipes this year, new cook books explored (I HEART Milk Street!), and so many new cooking gizmos tried out (smoker, sous vide machine, instant pot...)!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRBlRSyu_kDM2uPIdh5IKInlSsdws-Gm2sv-wm_OL9zY17y6XsYy_8zl1Upi3yQU25mZUV6cMu4WuAmzWhCnfksEgPiiEW5UQ5BiH87n5E4fWpbmaNVZMpxaogxOU5q6TjCZB4Jl-cRbr3hFqdkVzZmV93XyPX8xXv9BUe2uu2qvbxMYjA5vx5RP5O3g=s4320" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2432" data-original-width="4320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRBlRSyu_kDM2uPIdh5IKInlSsdws-Gm2sv-wm_OL9zY17y6XsYy_8zl1Upi3yQU25mZUV6cMu4WuAmzWhCnfksEgPiiEW5UQ5BiH87n5E4fWpbmaNVZMpxaogxOU5q6TjCZB4Jl-cRbr3hFqdkVzZmV93XyPX8xXv9BUe2uu2qvbxMYjA5vx5RP5O3g=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dundee, OR, 2018<br /></td></tr></tbody></table>
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<br />
The Meal Plan 12/13<br />
Sat (L) leftover fennel, tomato and wildrice soup (S) Sausage and squash<br />
Sun (L) leftovers (S) Veggie pot pie<br />
Mon (yoga) leftovers<br />
Tues - leftovers<br />
Wed (yoga) - leftovers<br />
Thurs (snowstorm!) left for Mankato<br />
Fri - Mankato<br />
<br />
Lunches - Quinoa Chili with cornbread muffins<br />
<br />
The Meal Plan 12/20<br />
Sat - Mankato<br />
Sun - Mankato <br />
Mon (yoga)- Eastern Carolina Fish Stew<br />
Tues - leftovers<br />
Wed (yoga) leftovers<br />
Thurs - take n bake pizza<br />
Fri - leftovers<br />
<br />
Lunches - sandwiches<br />
<br />
<br />
I made three recipes out of this cook book: <a href="https://www.goodreads.com/book/show/17797286-the-great-american-slow-cooker-book" target="_blank">The Great American Slow Cooker</a> (Goodreads link). My dharma must have been off because I managed to goof up one thing in each recipe, two things in the pot pie dish. Frustrating. <br />
<br />
<br />
Vegetable Pot Pie<br />
This recipe was a disaster of my own making. I used my instant pot slow cooker - which I KNOW tends to cook significantly cooler than my regular slow cooker - and I realized at the 4 hour mark that it was NOT going to be done in 5 hours per the recipe. Even when on high. I switched everything to a dutch oven on the stove, where the sauce mixed proceeded to burn to the bottom of my pot. Argh. <br />
<br />
I *thought* that I<i> might</i> be able to sub filo for the puff pastry as I had half a box languishing in the freezer. I thawed, buttered, sprinkled with Parmesan and baked. It was a very meh substitution.<br />
<br />
Then I forgot to add the green beans, my pea substitute. <br />
<br />
This has the potential to be good and I think I would try it again when I am perhaps not quite as distracted as I was. <br />
<br />
Serves about 6 <br />
<br />
(4-5 1/2 qt slow cooker)<br />
1 1/4 lbs fennel, trimmed and chopped (I cut into slices)<br />
1 lb carrots, cut into 1/2 inch thick rounds (I used baby carrots, chopped)<br />
1 lb Yukon gold potatoes, cut into 1/2 inch cubes<br />
1 medium yellow onion, chopped<br />
3 celery ribs, thinly sliced<br />
1/2 tbsp dill<br />
1/2 tbsp thyme<br />
3/4 tsp salt<br />
3/4 tsp pepper<br />
1 1/2 cups (12 oz) can evaporated milk<br />
3/4 cup dry white wine<br />
6 tbsp all-purpose flour (or gf substitute)<br />
3/4 cup green peas<br />
4" frozen puff pastry squares, thawed<br />
<br />
Combine fennel, carrots, potatoes, onion, dill, thyme and salt and pepper in slow cooker. <br />
<br />
In a medium bowl, mix with a whisk evaporated milk, wine and flour until flour is completely dissolved. <br />
<br />
Cook on low for 5 hours or until potatoes are tender. Add the peas. <br />
<br />
Bake puff pastry squares according to directions on the package. <br />
<br />
Serve, topping bowls with puff pastry. <br />
<br />
<br />
<br />
Sausage and Winter Squash<br />
I realized as I was typing this that I forgot the raisins. They would have been a nice addition - a hit of sweet against the spicy sausage and a counterpoint to the squash. <br />
<br />
This is a chop, plop, and walk away dish. You could serve it alone or over rice. I served over rice. Recommended!<br />
<br />
Serves about 4-6 (definitely 6 with rice)<br />
<br />
(4-5 1/2 qt slow cooker)<br />
2 tbsp butter<br />
2 lb sausage cut into 2" lengths (I used andoullie)<br />
1 lb winter squash, peeled, seeded and cut into 1" cube (I used butternut)<br />
1 medium yellow onion, chopped<br />
1/2 cup raisins (oops, forgot these...)<br />
1 tsp ground coriander<br />
1 tsp ground ginger<br />
1/2 tsp cayenne<br />
1/4 tsp saffron<br />
4" cinnamon stick<br />
1 3/4 low sodium chicken broth<br />
<br />
Melt butter in a large skillet over medium heat. Add the sausage pieces and brown, turning occasionally, about 6 minutes. Transfer to the slow cooker. Cook in batches if necessary. <br />
<br />
Add the squash, onion, raisins, coriander, ginger, cayenne, saffron, and cinnamon stick to the slow cooker. Toss everything together and add the broth. <br />
<br />
Cover and cook on low for 5 hours or until the squash is tender. <br />
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<br />
<br />
Black Bean and Quinoa chili<br />
In this recipe, I forgot to add the tomatoes. This cooked up beautifully, I did have to add some more broth at the end to make it more "sauce-y" and <i>that's</i> when I looked over to the counter and saw the unopened can of tomatoes. Argh. <br />
<br />
This still came out very good - good texture, good flavors, super easy to make (chop and plop) and I absolutely would make it again. I made it for my lunches for the week and had enough left for one lunch for two on the weekend. Serve with some warm cornbread. <br />
<br />
Serves about 6 - 8<br />
<br />
(4-5 1/2 qt slow cooker)<br />
2 (14.5 oz black beans, drained and rinsed (I used cranberry beans)<br />
3 cups low sodium chicken or vegetable broth<br />
1 1/2 cup quinoa, uncooked and rinsed (recipe called for black quinoa, I used red)<br />
1 (14.5 oz) can no-salt added crushed tomatoes<br />
1/2 cup yellow onion, chopped<br />
1/2 cup red pepper, cored and chopped<br />
1/4 cup celery<br />
2 tbsp jalapeno chili, stemmed, seeded and diced<br />
2 tbsp chili powder<br />
2 tbsp molasses (unsulfured)<br />
1 tsp ground cumin<br />
1 tsp ground coriander<br />
1 tsp dried oregano<br />
1 tsp salt<br />
Cilantro (optional)<br />
<br />
Combine beans, broth, quinoa, tomatoes, onion, bell pepper, celery, jalapeno, chili powder, molasses, cumin, coriander, oregano and salt in the slow cooker. <br />
<br />
Cover and cook on low for 6 hours or until the quinoa is cooked. <br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-41979120256223515322021-12-23T08:30:00.001-06:002021-12-25T11:18:14.392-06:00<a href="https://www.goodreads.com/book/show/44171.The_Looking_Glass_War" style="float: left; padding-right: 20px"><img border="0" alt="The Looking Glass War" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1347602651l/44171._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/44171.The_Looking_Glass_War">The Looking Glass War</a> by <a href="https://www.goodreads.com/author/show/1411964.John_le_Carr_">John le Carré</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/4372545406">3 of 5 stars</a><br /><br />
<br />
Jacket Blurb: <i>John le Carré's classic novels deftly navigate readers through the intricate shadow worlds of international espionage with unsurpassed skill and knowledge, and have earned him unprecedented worldwide acclaim. THE LOOKING GLASS WAR Once upon a time the distinction had been clear: the Circus handled all things political while the Department dealt with matters military. But over the years, power shifted and the Circus elbowed the Department out. Now, suddenly, the Department has a job on its hands. Evidence suggests Soviet missiles are being positioned close to the German border. Vital film is missing and a courier is dead. Lacking active agents, but possessed of an outdated mandate to proceed, the Department has to find an old hand to prove its mettle. Fred Leiser, German-speaking Pole turned Englishman -- once a qualified radio operator, now involved in the motor trade -- must be called back to the colors and sent East</i>....<br />
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Read as an audio book. <br /><br />While I enjoyed the narration, I did have some troubles following who was who and some of the transitions. It was as if the reader skipped the pauses that would indicate a change in POV. <br /><br />Dovetailing on the audio quality, I either zoned out or missed a key point on the *why* of the overall plot. I *thought* the impetus was going to be to find out why an agent was killed, the importance of a set of photos, and where those photos went. The whole premise ended up being something completely different which left me vaguely bemused for a goodly portion of the book. <br /><br />I think I may have enjoyed this more if I had read it rather than listened to it, and I may yet go back and re-read. <br /><br />Recommended as it's book four in the Le Carre George Smiley series. <br /><br />
<br/><br/>
<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-13916000932263545142021-12-16T08:30:00.002-06:002021-12-16T08:30:00.227-06:00Salvage Crew by Yudhanjaya Wijeratne<a href="https://www.goodreads.com/book/show/55591782-the-salvage-crew" style="float: left; padding-right: 20px"><img border="0" alt="The Salvage Crew" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1602099636l/55591782._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/55591782-the-salvage-crew">The Salvage Crew</a> by <a href="https://www.goodreads.com/author/show/16716903.Yudhanjaya_Wijeratne">Yudhanjaya Wijeratne</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/4333496003">4 of 5 stars</a><br /><br />
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Jacket Blurb: <i>They thought this was just another salvage job. They thought wrong.<br />
<br />
An AI overseer and a human crew arrive on a distant planet to salvage an ancient UN starship. The overseer is unhappy. The crew, well, they're certainly no A-team. Not even a C-team on the best of days.<br />
<br />
And worse? Urmahon Beta, the planet, is at the ass-end of nowhere. Everybody expects this to be a long, ugly, and thankless job.<br />
<br />
Then it all goes disastrously wrong. What they thought was an uninhabited backwater turns out to be anything but empty. Megafauna roam the land, a rival crew with some terrifyingly high-powered gear haunts the dig site, and a secret that will change humanity forever is waiting in the darkness.<br />
<br />
Stuck on this unmapped, hostile planet, lacking resources, and with tech built by the cheapest bidder, the salvage crew must engineer their way to payday...and beat Urmahon Beta before it kills them all.<br />
<br />
Experience this space exploration adventure told from the perspective of a snarky artificial intelligence you won't soon forget.</i><br />
<br />
Read for November 2021 book group. Read as an audio book and regular book. <br /><br />Touching on the audio - loved Nathan Fillion as narrator, but unfortunately, however it was recorded, I couldn't understand what he was saying. His voice ended up being muddled and mumbled. I did read and listen for a while, then just abandoned the narration and read as normal. Which was a major bummer. Consensus was the same with others in book group. <br /><br />I greatly enjoyed this. Loved the premise, interesting characters, interesting world building, a bit of an unconventional plot where it's not all rainbows at the end. AMBER ROSE's sarcasm was fantastic, I loved SHIP even tho she had such a minor role, the human characters were interesting and behaved like, well, realistic humans. The Buddhist concepts were a delightful change from the usual Jesuit's in Space that show up more frequently in SF. <br /><br />I did hit a stumbling block about two-thirds of the way through after a major reveal. The overall plot became more narrative and a bit <i> blah blah blah</i> and I found myself skipping pages. One book group member concurred, and three others said that was one of the best parts of the book. Interesting interpretations. <br /><br />I'm trying very hard not to drop any major spoilers, so going to end here and say, well worth reading, but skip the audio.
<br/><br/>
<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-1803161610276144842021-12-13T08:30:00.012-06:002021-12-13T09:46:41.903-06:00Recipe Review from 12/6/21Three new recipes this week, only one that I'm posting because I ran out of time to type out the others. Everything turned out splendidly! <br />
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Spanish Ratatouille is from Milk Street Tuesday Nights and I would absolutely make this again. This dish would be even better with fresh veggies from the garden in the fall. One note - I forgot a zucchini so I subbed roasted butternut squash and I think that was an even better flavor profile. I had in my meal planning notes to put an egg on top for some added protein, and I <i>completely</i> forgot. Which would be a trend going into the weekend... <br />
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The Fennel and Tomato Wild Rice Soup was good and the fennel is definitely more of a smell than a taste. Anise is not my favorite scent, so it was a tich disconcerting, but the soup itself was quite delicious. The Great American Slow Cooker cookbook is one of my favorites and a definite go-to for meal ideas. <br />
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The Meal Plan: <br />
Sat (L) Leftover soup (S) Horseradish crusted salmon<br />
Sun (L) pasta (S) Gochujang tofu with Roasted Potatoes & Broccolini<br />
Mon (yoga) leftovers<br />
Tue - Spanish Ratatouille (Milk Street Tuesday Nights)<br />
Wed - leftovers<br />
Thurs (yoga) leftovers<br />
Fri - take n bake pizza<br />
<br />
Lunches - Fennel and tomato wild rice soup (Great American Slow Cooker Cookbook)<br />
<br />
<br />
<a href="https://www.eatingwell.com/recipe/7923937/gochujang-steak-with-roasted-potatoes-broccolini/" target="_blank">Gochujang [Tofu] with Roasted Potatoes & Broccolini</a> (Eating Well, Dec 2021) <i>vegetarian</i> <br />
Easy, fairly tasty, nice and spicy! I did find the broccolini on the tough side, and it might have benefited from a quick blanching, but that kinda defeats the simplicity of this dish. I did sub in tofu for the steak (a bit to the Husbands dismay) and I really liked the spicy sauce against the creamy tofu. I would absolutely make this again. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3UxgVjjfHBLn0rPgtgJdiF_51oae1ChKsj3ob8Z0662_l0f12446Nncq7sYEWb_5a5AHuIA_LSNnjZ2MOidrTlxIOPvpAc1jAOjMCuyS-WfwZ8WAMcbUofxjLNKiZBjKCDRpSxWob6VeWooWcnYEvADnisCYdDxXa8KhCdt2hWEwjN7a3RLkaB45qQA=s563" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="563" data-original-width="563" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3UxgVjjfHBLn0rPgtgJdiF_51oae1ChKsj3ob8Z0662_l0f12446Nncq7sYEWb_5a5AHuIA_LSNnjZ2MOidrTlxIOPvpAc1jAOjMCuyS-WfwZ8WAMcbUofxjLNKiZBjKCDRpSxWob6VeWooWcnYEvADnisCYdDxXa8KhCdt2hWEwjN7a3RLkaB45qQA=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from eatingwell.com<br /></i></td></tr></tbody></table><br />
Serves 4<br />
<br />
1 ½ pounds fingerling potatoes, halved or quartered lengthwise, depending on size<br />
3 tablespoons extra-virgin olive oil, divided<br />
¼ teaspoon salt, divided<br />
¼ teaspoon ground pepper, divided<br />
1 medium apple, coarsely chopped<br />
½ medium onion, coarsely chopped<br />
2 scallions, chopped, whites and greens separated<br />
2 cloves garlic, coarsely chopped<br />
3 tablespoons brown sugar<br />
2 tablespoons gochujang<br />
2 tablespoons low-sodium soy sauce<br />
1 tablespoon rice vinegar<br />
1 pound steak tips OR 1 lb extra firm tofu<br />
1 pound broccolini, trimmed<br />
<br />
Position racks in upper and lower thirds of oven. Place a large rimmed baking sheet on the lower rack. Preheat oven to 425°F. Line another baking sheet with foil.<br />
<br />
Toss potatoes with 2 tablespoons oil and 1/8 teaspoon each salt and pepper in a medium bowl. Carefully transfer to the hot baking sheet. Roast on the lower rack, flipping once, until the potatoes are browned and tender, about 35 minutes.<br />
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Meanwhile, combine apple, onion, scallion whites, garlic, brown sugar, gochujang, soy sauce and vinegar in a blender. Puree until smooth. Reserve 1/2 cup for serving and pour the rest into the bowl; add steak tips and toss to coat. Marinate at room temperature for 10 minutes.<br />
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Combine broccolini, the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl; toss to coat.
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Arrange the broccolini on one side of the foil-lined baking sheet and the steak on the other side. Roast on the upper rack until the broccolini is tender and an instant-read thermometer inserted in the thickest part of the steak registers 125°F for medium-rare, 10 to 14 minutes. Turn the broiler to high and broil until the broccolini and steak start to brown, 1 to 2 minutes.<br />
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Serve the steak with the broccolini, potatoes and reserved sauce. Garnish with scallion greens.<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-73715142352987721242021-12-09T08:30:00.010-06:002021-12-09T08:30:00.235-06:00Vicarious by Rhett C Bruno<a href="https://www.goodreads.com/book/show/57342343-vicarious" style="float: left; padding-right: 20px;"><img alt="Vicarious" border="0" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1615185001l/57342343._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/57342343-vicarious">Vicarious</a> by <a href="https://www.goodreads.com/author/show/4115521.Rhett_C_Bruno">Rhett C. Bruno</a><br />
My rating: <a href="https://www.goodreads.com/review/show/4269338278">3 of 5 stars</a><br /><br />
<br />
Jacket Blurb: <i>The real world is only where you breathe…<br />
<br />
In High Earth, entertainment is everything. Virtual Worlds. Games. Steaming shows. Simulations—there’s something for everybody. You don't ever even have to leave your home.<br />
<br />
For Asher Reinhart, nothing compares to Ignis: Live, a reality show that pushes human beings to their very extremes. As a volunteer director, he closely monitors the lives of those living on an Interstellar Ark, believing they're the last of humanity.<br />
<br />
Mission is the show's brightest young star. Born in hiding, her intelligence and near-perfect genetics have allowed her to rise up the ranks faster than any before her. But now that it's her turn to provide for the Ark, everything changes...<br />
<br />
With Mission's life placed in danger, Asher is forced to choose: between the show he loves, or the woman whose existence has been the focus of his attention since the day he was born.<br />
<br />
The 100 meets The Truman Show in this science fiction story about the power of human connection, from USA Today Bestselling and Nebula Award-Nominated author Rhett C. Bruno. It’s perfect for fans of Hugh Howey, Kim Stanley Robinson, and Michael Crichton.</i><br />
<br />
Read for Oct 2021 book group. Read on audio. <br /><br />I have a love/hate relationship with this book. <br /><br />What I enjoyed: <br />The over all concept - interesting world building, interesting future speculation, interesting characters especially with the protagonist Asher and a <i>very</i> interesting conclusion. <br /><br />The depths to which human society has sunk as relates to virtual reality and reality TV is cause for despair. Which is part of the overall point - just look at reality shows on TV today. Where will society stop when it comes to entertainment and human depravity? Interesting question...<br /><br />Where I struggled:<br />Some of the nuances or details of the book didn't mesh with the future society and this may be hard to describe if you haven't read the book. The main item being conditions on Ignis - shared birth control? ICK and not entirely realistic beyond a handful of generations (hormonal life span). Expecting the entire population of Ignis to abstain from sex till their appointed "breeding time"? Unrealistic and implausible. If this is such an advanced society (despite being stuck on a fake ship), use artificial insemination to achieve population and birthing objectives, not "hey, you're 20 and never had sex, here's your 50 year old partner! Enjoy!". WTHeck. Massively ick. So, some issues with the execution of Ignis. <br /><br />The extremes between High Earth and the Outcasts was almost too extreme? I still waffle on this one. <br /><br />The antagonist (Asher's boss and the creator of Ignis live) was almost laughable in his evil villain role. <br /><br />So. I quite enjoyed this book, with aspects that at times kicked me out of the story and made me so frustrated. Kudo's to the author for eliciting such a response. This is a book you need to read and decide for yourself. Recommended with some significant reservations. <br /><br />
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<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-48994347566185720932021-12-06T10:02:00.133-06:002021-12-06T10:02:00.215-06:00Recipe Review from 11/29/2021Welcome to December! I can't believe how fast the year went. Only two new recipes this week. The salmon croquettes are from the Irish Pub Cookbook and we make these about once a year. Spaghetti was a place holder for meatballs and sauce, which we did over a hoagie bun and then over egg noodles. I made the meatballs ahead on Sunday, nice and simple, ready for the week.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwhoSxIkFkf0nOnFePXNC6303YaxaVbV-Wxr_Yb9XHQj889CS4Mvg0LSAP86bb4KfeFPwLtkwAFzf8BxB43brNXTGlt8kkeV0Zxtt3a-1LXcP_vihyIeEITFA2G9-RfH6bNzQ1l1ZZ4xnIpWm9I2ULd_v6IUNV01OTy0Sjp0z-B6XKoCX2QsKEM-6SHQ=s2048" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwhoSxIkFkf0nOnFePXNC6303YaxaVbV-Wxr_Yb9XHQj889CS4Mvg0LSAP86bb4KfeFPwLtkwAFzf8BxB43brNXTGlt8kkeV0Zxtt3a-1LXcP_vihyIeEITFA2G9-RfH6bNzQ1l1ZZ4xnIpWm9I2ULd_v6IUNV01OTy0Sjp0z-B6XKoCX2QsKEM-6SHQ=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Buffalo!</i></td></tr></tbody></table> <br />
The Meal Plan: <br />
Sat (L) leftover burritos (S) salmon croquettes <br />
Sun (S) leftover burritos (S) salmon croquettes <br />
Mon (yoga/bkgrp) - spaghetti <br />
Tues (haircut) - sablefish and grits <br />
Wed (yoga) - <br />
Thurs - sablefish and grits <br />
Fri - ?? <br />
<br />
Lunches - slow cooked turkey wild rice soup <br />
<br />
<br />
<a href="https://damndelicious.net/2016/12/09/slow-cooker-chicken-wild-rice-soup/" target="_blank">Slow Cooker Chicken and Wild Rice Soup</a>
(Damn Delicious blog) <br />
Most excellent! For myself, this is what I like in a creamy wild-rice soup. My only modification was I used 1 1/2 lb wild turkey breast, which I kept whole and let cook in the stock mixture. I removed, shreaded and proceeded as written with adding the milk and half 'n half. I would absolutely make this again! Recommended. <br />
<br />
About 8-10 servings. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0Ya8ogh63G5--JWYI-d1hEYK0pjHONXBmI8BpIm6paOFXI_a5eLofdcdOCdasFjHuR9vKau-72AJavCiGAZHWbcPDPw4ZvJhaAFJB7rFFwjdPPch9raIM545YQL7kUE9D111-zkzP2Urmi7RGnYgfSv2Snvnq2KichmkP3U0ohtNNha78w5ccgq3a5A=s846" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="846" data-original-width="564" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0Ya8ogh63G5--JWYI-d1hEYK0pjHONXBmI8BpIm6paOFXI_a5eLofdcdOCdasFjHuR9vKau-72AJavCiGAZHWbcPDPw4ZvJhaAFJB7rFFwjdPPch9raIM545YQL7kUE9D111-zkzP2Urmi7RGnYgfSv2Snvnq2KichmkP3U0ohtNNha78w5ccgq3a5A=s320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>photo from damndelicious.com<br /></i></td></tr></tbody></table><br />
1 1/2 pounds boneless skinless chicken breasts <br />
Kosher salt and freshly ground black pepper, to taste <br />
6 cups chicken stock <br />
1 cup wild rice <br />
3 cloves garlic, minced <br />
1 onion, diced <br />
3 carrots, peeled and diced <br />
3 stalks celery, diced <br />
1/2 teaspoon dried thyme <br />
1/2 teaspoon dried rosemary <br />
2 bay leaves <br />
1 pound cremini mushrooms, thinly sliced <br />
1/4 cup unsalted butter <br />
1/4 cup all-purpose flour <br />
1 cup milk <br />
1 cup half and half <br />
2 tablespoons chopped fresh parsley <br />
<br />
<br />
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. <br />
<br />
Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time. <br />
<br />
Remove chicken from the slow cooker and shred, using two forks. <br />
<br />
Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste. <br />
<br />
Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached. <br />
<br />
Serve immediately, garnished with parsley, if desired. <br />
<br />
<br />
<a href="https://sitkasalmonshares.com/blogs/recipes/creole-spiced-white-fish-with-cheesy-grits" target="_blank">Creole Spiced White Fish with Cheddar Grits</a> (Sitka Salmon) <br />
I made this twice because I followed the directions on the back of a package of Bob's Red Mill Grits/Polenta, which makes 4 servings. I set aside the extra in the fridge and on the second day, I re-heated the grits in the oven while the fish baked. I think I liked the second day a bit more, but it didn't have the pan sauce which was tasty. So...stink up the house by cooking the fish on the stove? Or, bake in the oven and forgo the pan sauce? One <i>could</i> take the juices from the oven and do a quick pan sauce, but now you have an extra dish to clean. <br />
<br />
I did use sablefish for this with excellent results. This rich buttery fish holds up very well to the Creole seasoning. <br />
<br />
This does come together very quickly, is easy to assemble, and I think has the potential for some variety options (sauteed mushrooms anyone?). Highly recommended. <br />
<br />
Serves 2 <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbaPano1hzjSs0oBrBrrVvw0hvTvlwQ32lx3g0HXArBiHKkBafR90yXHlikaGlLSRAwqyRg_WoLUxOmjtIAZBl3Z15wxSeycN8-ZGLRhAEKMd1GRV1voGJdl2Tubt4AASCQtcmK-Y9TuFga_UpEQwmorUEFn0nJJyTk_vvp3cCBNCTsBqydzF0Usj-GA=s563" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="472" data-original-width="563" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbaPano1hzjSs0oBrBrrVvw0hvTvlwQ32lx3g0HXArBiHKkBafR90yXHlikaGlLSRAwqyRg_WoLUxOmjtIAZBl3Z15wxSeycN8-ZGLRhAEKMd1GRV1voGJdl2Tubt4AASCQtcmK-Y9TuFga_UpEQwmorUEFn0nJJyTk_vvp3cCBNCTsBqydzF0Usj-GA=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>photo from sitkasalmon.com<br /></i></td></tr></tbody></table> <br />
One portion white fish fillet (12 to 14 ounces), such as lingcod, pacific cod, sablefish, or rockfish, cut into 2 pieces <br />
1 tablespoon neutral oil, such as canola or grapeseed, plus more for brushing <br />
1 teaspoon Creole spice blend or paprika <br />
Salt and freshly ground black pepper <br />
½ cup quick-cooking grits <br />
½ cup (loosely packed) shredded sharp cheddar cheese <br />
1 cup (tightly packed) baby spinach, coarsely chopped <br />
2 tablespoons unsalted butter, divided <br />
¼ cup dry white wine <br />
1 scallion, white and green parts, thinly sliced <br />
<br />
<br />
SEASON THE FISH <br />
Pat the fish dry with paper towels and brush with oil. Rub the Creole seasoning and a pinch of salt and pepper all over the fish. <br />
<br />
MAKE THE CHEESY GRITS <br />
In a small saucepan over high heat, bring 1¾ cups water to a boil. While stirring, gradually add the grits and a generous pinch of salt. Reduce the heat to low and cook, stirring occasionally, until thickened and tender, 5 to 7 minutes. Remove from the heat and stir in the cheese, spinach, and 1 tablespoon butter. Cover to keep warm. <br />
<br />
COOK THE FISH <br />
Meanwhile, in a medium nonstick skillet, heat the oil over medium heat until shimmering. Add the fish and cook, turning once, until golden and cooked through, 2 to 3 minutes per side depending on the thickness of the fillet. Transfer to a plate. <br />
<br />
MAKE THE SAUCE <br />
Return the skillet to medium heat, add the wine, and cook until slightly reduced, 30 seconds to 1 minute. Add the remaining butter and swirl the pan until melted. Season with salt to taste. <br />
<br />
SERVE <br />
Spoon the grits onto plates, dividing evenly. Top each with a piece of fish and half of the sauce. Garnish with the scallions and serve. <br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-3473827297322089632021-11-29T08:30:00.125-06:002021-11-29T08:30:00.287-06:00Recipe Review from 11/22/21A couple new recipes to wrap up November. One super simple fish dish and one scone recipe. I recommend both!
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-wMc1hV-MQTY/YaOmbAxnD2I/AAAAAAAAOws/55-9A0MpMEwpNXCFL3nYLe5dc-59SlKxQCLcBGAsYHQ/s2048/20211024_152532.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-wMc1hV-MQTY/YaOmbAxnD2I/AAAAAAAAOws/55-9A0MpMEwpNXCFL3nYLe5dc-59SlKxQCLcBGAsYHQ/s320/20211024_152532.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A dam fine site - looking downriver toward Pierre, SD, from the Oahe Dam. Oahe Dam creates the 4th largest made-made reservoir in the US. <br /></td></tr></tbody></table>
<br />
The Meal Plan:<br />
Sat (L) Leftover lentil soup (S) pheasant with wild rice<br />
Sun (L) Leftover lentil soup (S) brats<br />
Mon (yoga) brats<br />
Tues - Horseradish spiced salmon with crispy leeks<br />
Wed (yoga) - take-n-bake pizza<br />
Thurs - Cities<br />
Fri - Cities<br />
<br />
Lunches - Barley, Corn and black bean burritos<br />
<br />
<a href="https://www.eatingwell.com/recipe/7923421/horseradish-crusted-salmon-with-crispy-leeks/" target="_blank">Horseradish-Crusted Salmon with Crispy Leeks</a> (Eating Well, Dec 2021) <br />
A easy, tasty fish dish! A couple of very small modifications:I reduced the cornstarch to 1, maybe 1 1/2 tbsp. 3 tbsp seemed like it would have the potential to be gummy. I was able to find jarred horseradish at the co-op that wasn't full of corn-syrup and soybean oil, and it is SUPER spicy. So I added an extra tablespoon of may to cut the heat a little bit. Perfect for our taste buds! A bit of zing, but not so much so that it overwhelmed all the other flavors. I served this along side a baked wild rice dish. Leftovers reheated very well. <br />
<br />
I would make this again. I AM making this again in a week for Holiday dinner with the Folks. <br />
<br />
Serves 4<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-NERw30HF5gQ/YaOlEOVaPDI/AAAAAAAAOwg/6Je-xW3mI_EcVpC01ea0lFKPaOnerO0xQCLcBGAsYHQ/s564/3ac0b02bfdd8c4e6ca5ee579d2ec472d.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-NERw30HF5gQ/YaOlEOVaPDI/AAAAAAAAOwg/6Je-xW3mI_EcVpC01ea0lFKPaOnerO0xQCLcBGAsYHQ/s320/3ac0b02bfdd8c4e6ca5ee579d2ec472d.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>photo from eatingwell.com<br /></i></td></tr></tbody></table>
<br />
1 ¼ pounds salmon fillet, cut into 4 portions<br />
½ teaspoon salt, divided<br />
½ teaspoon ground pepper, divided<br />
2 tablespoons mayonnaise<br />
1 tablespoon prepared horseradish<br />
¼ cup extra-virgin olive oil<br />
1 medium leek, white and pale green parts only, cut into matchsticks<br />
3 tablespoons cornstarch <br />
<br />
Preheat oven to 425°F. Line a rimmed baking sheet with foil.<br />
<br />
Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.<br />
<br />
Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.<br />
<br />
<br />
<a href="https://www.bhg.com/recipe/muffins/cranberry-pumpkin-scones-with-sugared-pepitas/" target="_blank">Cranberry-Pumpkin Scones </a> (Better Homes and Gardens)<br />
I have been on a pumpkin kick lately - pumpkin waffles, pumpkin pancakes, pumpkin muffins, and now pumpkin scones. The full recipe includes a powdered sugar glaze, orange zest and sugared pepitas. I wanted a simple unadorned scone so I skipped all that, which is reflected below. These were moist, pumpkin-y, with a hit of tart from the cranberries. Next time (and there will probably be a next time) I might try with fresh cranberries. <br />
<br />
One modification I did was instead of rolling out and cutting into wedges, I used my cookie scoop and dollup-ed onto a parchment lined baking sheet. I got about 12 nicely rounded, perfectly portioned scones this way. <br />
<br />
Recommended!<br />
<br />
Made 12 following my notes above, makes 8 following directions below.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aWGoJREjRnI/YaOlEPaNp_I/AAAAAAAAOwc/1hqFUGbECH4p7VJvsC6EDIRIPlxvIU2BQCLcBGAsYHQ/s846/44e5fe84b6690df903bc066c4eeef094.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="846" data-original-width="564" height="320" src="https://1.bp.blogspot.com/-aWGoJREjRnI/YaOlEPaNp_I/AAAAAAAAOwc/1hqFUGbECH4p7VJvsC6EDIRIPlxvIU2BQCLcBGAsYHQ/s320/44e5fe84b6690df903bc066c4eeef094.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>photo from bhg.com<br /></i></td></tr></tbody></table><br /><br />
2 ½ cups all-purpose flour<br />
¼ cup packed brown sugar<br />
2 teaspoons baking powder<br />
1 ½ teaspoons pumpkin pie spice<br />
¼ teaspoon baking soda<br />
¼ teaspoon salt<br />
½ cup butter, cut up<br />
½ cup dried cranberries<br />
2 eggs, lightly beaten<br />
½ cup half-and-half, light cream, or milk<br />
½ cup canned pumpkin <br />
<br />
Preheat oven to 400 degrees °F. Line a large baking sheet with parchment paper; set aside. In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.<br />
<br />
In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Using a fork, stir just until moistened.<br />
<br />
Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.<br />
<br />
Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes if adding any topping or glaze (follow link for glaze). <br />
<br />
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-30075369101831184562021-11-22T08:30:00.034-06:002021-11-22T08:30:00.242-06:00Recipe Review from 11/15/21One new recipe from last week. As the Husband was pheasant hunting in the western side of the state, I had plenty of leftovers from the week previous. We had fresh pheasant sauted with mushrooms and onions served over grits to wrap up the week. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-DSttTIYls7k/YZpC7yradLI/AAAAAAAAOwU/2rmxRWYq6XI95Z5KOiz4PzyAFA5FfxuQACLcBGAsYHQ/s2048/20211025_131221.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-DSttTIYls7k/YZpC7yradLI/AAAAAAAAOwU/2rmxRWYq6XI95Z5KOiz4PzyAFA5FfxuQACLcBGAsYHQ/s320/20211025_131221.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>More wide open spaces in SD</i><br /></td></tr></tbody></table><br />
<br />
The Meal Plan: <br />
Sat (L) leftover Fasolada (S) dinner at the Folks<br />
Sun (S) leftover German dumplings and gravy (S) breakfast naan pizza<br />
Mon (yoga) leftover dumplings and gravy<br />
Tues - leftover dumplings and gravy<br />
Wed (yoga) - leftover soup<br />
Thurs - grits and pheasant<br />
Fri - grits and pheasant<br />
<br />
Lunches (mine) berbere spiced lentils<br />
<br />
<a href="https://www.eatingwell.com/recipe/7913739/berbere-spiced-lentil-turnip-soup/" target="_blank">Berbere-Spiced Lentil & Turnip Soup</a> <i>vegetarian,vegan</i><br />Easy, easy, easy. Chop, plop, and walk away. 10 hours on low seems a bit overkill, unless you have an instant pot - I've noticed and others have commented the slow cooker feature runs cooler than a stand alone slow cooker. Significantly lower temps. <br />
<br />
But I digress. I found a berbere spice blend at the co-op. No clue if it was salt free, so I erred on the salted side and didn't add the extra salt. If you didn't want to chop tomatoes, used canned (diced) and cut back on the vegetable stock. Would I make this again? Absolutely. It's earthy lentils, sweet turnips with some of heat from the spice blend. I did serve with the yogurt which added a tangy creaminess. Recommended!<br />
<br />
Serves 8-10 (approx)<br />
<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-WCXK1M35HKk/YZpCbT1X-6I/AAAAAAAAOwM/_vvY8dX7PvcYx22UFl7B7YyyGDjjda61wCLcBGAsYHQ/s564/890fe6565aaa039ca5c07377965f8644.jpg" style="clear: right; display: block; float: right; margin-bottom: 1em; margin-left: 1em; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-WCXK1M35HKk/YZpCbT1X-6I/AAAAAAAAOwM/_vvY8dX7PvcYx22UFl7B7YyyGDjjda61wCLcBGAsYHQ/s320/890fe6565aaa039ca5c07377965f8644.jpg" width="320" /></a></div>
<br />
1 pound green lentils, rinsed<br />
8 cups low-sodium vegetable broth<br />
4 small turnips, peeled and cut into 1/2-inch pieces<br />
3 large tomatoes, peeled if desired, cut into 1-inch pieces<br />
1 large onion, diced<br />
2 stalks celery, cut into 1/2-inch pieces, plus leaves for garnish<br />
2 cloves garlic, grated<br />
2 tablespoons salt-free berbere spice blend<br />
1 ¼ teaspoons salt<br />
Plain Greek yogurt for serving <br />
<br />
Combine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.<br />
<br />
Serve the soup topped with celery leaves and yogurt, if desired.<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-50779089738590354992021-11-15T08:30:00.089-06:002021-11-15T08:30:00.209-06:00Recipe Review from 11/8/21Four new recipes this week. Three simple and exceedingly tasty meals, one impulse bake in the Cranberry-Pecan muffins. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xs7iAmjaL78/YZFGBW7EJsI/AAAAAAAAOvI/G1YISqsPxk8SyIYTUlreyadRtqdat_9uACLcBGAsYHQ/s2048/20211022_121441.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-xs7iAmjaL78/YZFGBW7EJsI/AAAAAAAAOvI/G1YISqsPxk8SyIYTUlreyadRtqdat_9uACLcBGAsYHQ/s320/20211022_121441.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Boys out in SD - Ready to go Mom!<br /></i></td></tr></tbody></table><br />
<br />
<br />
The Meal Plan <br />
Sat (L) take-out chicken (S) Folks<br />
Sun (L) Left over chicken (S) tomato soup and grilled cheese<br />
Mon (yoga) <strike>leftover soup</strike> take n bake pizza<br />
Tues - <strike>take n bake pizza</strike> leftover soup<br />
Wed (yoga) breakfast Naan pizza<br />
Thurs (OFF) breakfast Naan pizza<br />
Fri - breakfast Naan pizza<br />
<br />
Lunches - Fasolada soup<br />
<br />
<a href="https://www.eatingwell.com/recipe/7913241/sheet-pan-tomato-soup/" target="_blank">Sheet Pan Tomato Soup</a> (Eating Well, Sept 2021) <i>gluten free/vegetarian/vegan</i><br />
Yes, the recipe is THAT simple. I made as written, except I forgot to add the sugar. I think the thyme should be tossed with the tomatoes during roasting to bloom the flavors. I did need to add a tich of water as it was just a tich too thick for me, and I generally prefer a thick soup. Highly recommended! <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-W0QKUQyOixE/YZFICIskSGI/AAAAAAAAOvc/P8Lc7K_jQ3o99zhhiXXPq98p34onFPebQCLcBGAsYHQ/s474/e2eceb9331beb9df2268280393e6208f.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="474" data-original-width="474" src="https://1.bp.blogspot.com/-W0QKUQyOixE/YZFICIskSGI/AAAAAAAAOvc/P8Lc7K_jQ3o99zhhiXXPq98p34onFPebQCLcBGAsYHQ/s320/e2eceb9331beb9df2268280393e6208f.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from EatingWell.com<br /></i></td></tr></tbody></table>
Served 4 - 6 (depending if you do a "cup" or a "bowl").<br />
<br />
4 pints cherry tomatoes<br />
1 medium onion, chopped<br />
6 cloves garlic, peeled<br />
¼ cup extra-virgin olive oil<br />
¾ teaspoon salt, divided<br />
½ teaspoon pepper, divided<br />
1-2 teaspoons granulated sugar<br />
1 teaspoon chopped fresh thyme or ½ teaspoon dried, plus more for garnish <br />
<br />
Preheat oven to 400°F.<br />
<br />
Spread tomatoes, onion and garlic in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast until the tomatoes burst and the onion is very soft, 20 to 25 minutes.<br />
<br />
Carefully transfer the tomatoes, onions and garlic to a blender. Add sugar to taste, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend, scraping down the sides as necessary, until very smooth, 1 to 2 minutes. (Use caution when pureeing hot liquids.) Garnish with more fresh thyme, if desired.<br />
<br />
<br />
<a href="https://www.eatingwell.com/recipe/7913498/breakfast-naan-pizza/" target="_blank">Breakfast Naan Pizza</a> (Eating Well, Sept 2021) <i>vegetarian</i><br />
Yup. Recipe is that easy. I skipped the lemon zest because a) I didn't see it and b) if I had, it's a putsy step in a c) recipe that has enough flavors. I used the small naan (single serving size?) because I was making this for myself for dinner and the regular naan seemed a bit on the large size. Mmm...I was still hungry after so maybe should have stuck with large? Hard to say.<br />
<br />
I modified the cooking part a lot: I poached my eggs, toasted the naan in the toaster, and then popped under the broiler for just a moment to brown the Parmesan and warm up the cheese and pesto. <br />
<br />
This would be good anytime: breakfast, lunch, snack, supper... highly recommended! <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-VtZ0IXBv_A0/YZFH7PXblYI/AAAAAAAAOvU/lLWbfqpnsNoRIKN2M2uvaMfUMhxvgAf7ACLcBGAsYHQ/s564/1ebaf7df5427029fb6479d8017c6cd09.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-VtZ0IXBv_A0/YZFH7PXblYI/AAAAAAAAOvU/lLWbfqpnsNoRIKN2M2uvaMfUMhxvgAf7ACLcBGAsYHQ/s320/1ebaf7df5427029fb6479d8017c6cd09.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><u>Photo from EatingWell.com</u></i><br /></td></tr></tbody></table>
Serves 4+ (will be dependent upon size of naan and amount of ingredients)<br />
<br />
1 whole-wheat naan<br />
2 tablespoons part-skim ricotta cheese<br />
1 tablespoon low-sodium marinara or pesto<br />
<strike>½ teaspoon lemon zest</strike><br />
1 large egg<br />
1 tablespoon grated Parmesan cheese<br />
Chopped fresh basil and ground pepper for garnish <br />
<br />
Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.<br />
<br />
Place naan on the prepared pan. Mix ricotta, marinara (or pesto) and lemon zest in a small bowl. Spread the mixture onto the naan, creating a well in the center. Carefully crack egg into the well. Sprinkle with Parmesan. Bake until the naan is golden, the egg white is set and the cheese is melted, 8 to 10 minutes. Garnish with basil and pepper, if desired.<br />
<br />
<br />
Fasolada (<i>modified from </i>Milk Street) <i>gluten free; vegetarian/vegan option</i><br />
OMGOSH! This was so good! Like this is now my favorite soup good! <br />
<br />
<i>My modification</i>: **1 lb dried beans pre-cooked in the instant pot. Proceed with recipe. Why? Because dried beans can be a bit finicky and I hate it when they don't cook as anticipated, end up on the firm side, and it just kinda ruins the dish. So, I cooked first, then proceeded with the dish. <br />
<br />
Milk Street did note you can use 4-15oz canned cannellini beans (rinsed and drained).<br />
<br />
Servings 6-8 (I had 5 lunches and froze two tubs at 2 servings each)<br />
<br />
3 tbsp oil<br />
1 large red onion, chopped<br />
3 medium celery stalks, chopped<br />
3 medium carrots, peeled and chopped<br />
kosher salt and pepper<br />
4 medium garlic cloves, minced<br />
1/2 tsp red pepper flakes<br />
3 tbsp tomato paste<br />
1 lb dried cannellini beans (I used cranberry beans), <b>pre-cooked<i></i></b><br />
**<i>see my note above</i>**<br />
1 1/2 quarts chicken stock, vegetable stock or water<br />
4 tsp red wine vinegar (i used white wine vinegar)<br />
1/2 cup chopped fresh flat-leaf parsley<br />
1/2 cup pitted kalamata olives, chopped<br />
2 oz feta cheese, cubed or crumbled<br />
<br />
1. Mash 1 cup of the cooked beans and set aside. <br />
<br />
2. Heat 3 tbsp oil in a large pot over medium high heat. Add the onion, celery, carrots, 1/2 tsp salt and cook, stirring, until vegetables begin to soften, about 5 minutes. Add the garlic and red pepper flakes, and cook another 30 seconds. Add the tomato past and cook, stirring, until the paste begins to brown, about 2 minutes. <br />
<br />
3. Add the broth. Add the whole and mashed beans and stir. Cover and bring to a simmer over medium-high heat, then reduce to medium-low and cook, stirring occasionally, until the carrots are barely tender. <br />
<br />
Off heat, stir in the vinegar, then vigorously wisk in 3 tbsp olive oil (MS notes: Whisk! Don't drizzle! Will add extra body and flavor!). Season to taste and serve with olives and feta. <br />
<br />
<br />
<a href="https://www.cooksillustrated.com/recipes/6690-cranberry-pecan-muffins?extcode=MKSCZ00L0&ref=new_search_experience_1&t=1636909858" target="_blank">Cranberry-Pecan muffins </a>(Cooks Illustrated)
These are excellent! But, assembly was a tich putzy and you DO need a food processor. Loving my Cuisinart 11 cup processor right about now. <br />
<br />
Yes, putzy. Toasting, cooling; melting, cooling; blitz in the processor, set aside; blitz something else, set aside; blitz again; wait 30 minutes and <i>then</i> bake. <br />
<br />
But, as with most of the ATK/Cooks Illustrated franchise recipe, they are exceedingly good. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-X1Zc--l3xFY/YZFHycrKyMI/AAAAAAAAOvQ/Q9PGa12wf4Mcd_GciUz-GVgvLyLCXZS_QCLcBGAsYHQ/s474/85c16a84ba620eed1cd638ded809cb10.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="474" data-original-width="474" src="https://1.bp.blogspot.com/-X1Zc--l3xFY/YZFHycrKyMI/AAAAAAAAOvQ/Q9PGa12wf4Mcd_GciUz-GVgvLyLCXZS_QCLcBGAsYHQ/s320/85c16a84ba620eed1cd638ded809cb10.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from CooksIllustrated.com</i><br /></td></tr></tbody></table>
Makes 12 muffins. <br />
<br />
<b>Streusel Topping</b><br />
3 tablespoons all-purpose flour<br />
4 teaspoons granulated sugar<br />
1 tablespoon packed brown sugar<br />
2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened<br />
pinch salt<br />
½ cup pecan halves<br />
<br />
<b>Muffins</b><br />
1 ⅓ cups (6 2/3 ounces) all-purpose flour<br />
1 ½ teaspoons baking powder<br />
1 teaspoon salt<br />
1 ¼ cups pecan halves, toasted and cooled<br />
1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar<br />
2 large eggs<br />
6 tablespoons unsalted butter, melted and cooled slightly<br />
½ cup whole milk<br />
2 cups fresh cranberries<br />
1 tablespoon confectioners' sugar <br />
<br />
NOTE: If fresh cranberries aren't available, substitute frozen: Microwave them in a bowl until they're partially but not fully thawed, 30 to 45 seconds.<br />
<br />
FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Process flour, granulated sugar, brown sugar, butter, and salt in food processor until mixture resembles coarse sand, 4 to 5 pulses. Add pecans and process until pecans are coarsely chopped, about 4 pulses. Transfer to small bowl; set aside.<br />
<br />
FOR THE MUFFINS: Spray 12-cup muffin tin with baking spray with flour. Whisk flour, baking powder, ¾ teaspoon salt together in bowl; set aside. <i>My note - I used muffin cup liners. 'Cause it guarantees they'll come out and easier clean-up, ya know?</i><br />
<br />
Process toasted pecans and granulated sugar until mixture resembles coarse sand, 10 to 15 seconds. Transfer to large bowl and whisk in eggs, butter, and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 minutes to thicken.<br />
<br />
Pulse cranberries, remaining ¼ teaspoon salt, and confectioners’ sugar in food processor until very coarsely chopped, 4 to 5 pulses. Using rubber spatula, fold cranberries into batter. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups, slightly mounding in middle. Evenly sprinkle streusel topping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17 to 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin on wire rack, 10 minutes. Remove muffins from tin and cool for at least 10 minutes before serving.<br />
<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-26786974121433563272021-11-08T08:30:00.012-06:002021-11-08T08:30:00.225-06:00Recipe Review from 11/1/2021Holy Smokes! Where did the year go?!? Welcome to November! A couple favorite repeats this week and a couple new recipes for review. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QFNcOuM678A/YYfGd-uBM0I/AAAAAAAAOu8/jHoDqhOUzb4b3xaufBLI-kURVLfUVREIwCLcBGAsYHQ/s2048/20211025_104930.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-QFNcOuM678A/YYfGd-uBM0I/AAAAAAAAOu8/jHoDqhOUzb4b3xaufBLI-kURVLfUVREIwCLcBGAsYHQ/s320/20211025_104930.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Badlands National Park, SD, 2021<br /></i></td></tr></tbody></table>
<br />
<br />
This meal plan dovetails on the end of our South Dakota trip (see previous post) so there are a couple added days to the menu. <br />
<br />
Fri (S) Grouse and potatoes<br />
Sat (L) leftover chili (S) Salmon and leeks in a wine sauce<br />
Sun (L) leftover salmon (S) Roast Chicken with herbs and pomegranate molasses<br />
Mon (yoga) leftover chicken<br />
Tues - leftover chicken<br />
Wed (yoga) - soup<br />
Thurs - Bear chops in blue cheese sauce<br />
Fri - leftover chops<br />
<br />
Lunches - (me) butnut soup (Husband) sandwiches<br />
<br />
This is a freezer reduction menu as items seem to go in, and are a bit slow to come out. It's nice to have the freezer, but often it becomes out of sight, out of mind. Trying to do better. <br />
<br />
What came out: chili, salmon, chicken, soup, and bear. Mind, the chili and soup were pre-trip additions. <br />
<br />
<br />
<a href="https://sitkasalmonshares.com/blogs/recipes/wine-poached-salmon-with-piquillo-peppers-and-leeks" target="_blank">Wine-Poached Salmon with Piquillo Peppers and Leeks</a> (Sitka Salmon)<br />
A great weeknight dish that is easy to prep and come together very quickly and tastes great. <br />
<br />
Two notables - I used jarred sliced roasted red peppers as I have no idea what a Piquillo pepper is nor nor does my store carry it. The other is, 5-6 min to cook the fish is very accurate. I went 10ish and it was over-cooked. Still good, just, overcooked. The picture shows cooking with skin on, the recipe calls to remove the skin. We removed the skin as directed for a more pleasant dining experience. <br />
<br />
Recommended!
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-9TBl0R7PwJY/YYfDAf7QgjI/AAAAAAAAOuc/ZW7b4E_b-iER_dM03WryWZxBudT4y3z0ACLcBGAsYHQ/s564/80c597d4d510626b8c1cc5b012e45b98.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="376" data-original-width="564" src="https://1.bp.blogspot.com/-9TBl0R7PwJY/YYfDAf7QgjI/AAAAAAAAOuc/ZW7b4E_b-iER_dM03WryWZxBudT4y3z0ACLcBGAsYHQ/s320/80c597d4d510626b8c1cc5b012e45b98.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>photo from Sitka Salmon<br /></i></td></tr></tbody></table><br />
1½ pounds salmon fillets, pin bones and skin removed, cut into 4 pieces<br />
Salt and freshly ground black pepper<br />
5 tablespoons unsalted butter, divided<br />
1 tablespoon extra virgin olive oil<br />
1 small lemon, thinly sliced crosswise, seeds removed<br />
1 cup thinly sliced leek, white and pale green parts, washed well<br />
6 fresh thyme sprigs<br />
½ cup dry white wine<br />
¾ cup very thinly sliced piquillo peppers or roasted red peppers<br />
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish<br />
Crusty bread for serving<br />
<br />
PREP THE PARCHMENT<br />
Preheat the oven to 400°F with a rack in the center position. Season the salmon all over with salt and pepper. Cut a sheet of parchment into a 12-inch round (it should fit snugly into a 12-inch skillet). Fold it into quarters and snip 1/2 inch from the pointed tip. Unfold and set aside.<br />
<br />
ROAST THE SALMON<br />
<br />In a 12-inch ovenproof skillet over medium-high heat, melt 1 tablespoon of the butter along with the oil. When the foam subsides, add the lemon and cook until heated, about 1 minute. Turn the lemon slices and stir in the leeks. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme sprigs and top with the salmon. Pour the wine around the salmon, place the parchment circle on top and bring to a simmer. Transfer the skillet to the oven and roast until the fish is opaque and just flakes around the edges, 5 to 6 minutes depending on thickness.<br />
<br />
MAKE THE SAUCE<br />
Remove the skillet from the oven and transfer the salmon to a platter. Cover the salmon with the parchment to keep warm. Carefully transfer the hot skillet to the stove and bring the pan juices to a gentle simmer over low heat. Add the remaining 4 tablespoons butter and cook, stirring constantly, until the butter is melted and the sauce is creamy, about 2 minutes. Stir in the peppers and parsley.<br />
<br />
SERVE<br />
Return the salmon to the skillet and garnish with parsley. Serve with crusty bread.<br />
<br />
<br />
<a href="https://www.cookscountry.com/recipes/11929-butternut-squash-and-red-pepper-soup" target="_blank">Butternut Squash and Red Pepper Soup</a> (<i>modified from</i> Cooks Country)
<br />
This was for lunches and I topped it with the pancetta, some popcorn and toasted pumpkin seeds. <br />
<br />
A handful of modifications to this simple and easy soup - I used frozen squash (from my 2020 garden), I used 3 cups water because the squash had been frozen (otherwise too much liquid), and I added about a 1/2 tsp of gochujang paste for a bit of heat. I quite enjoyed the flavor balance and with the gochujang it had the perfect amount of spice. Recommended as written OR with modifications!<br />
<br />
Serves 4 (I got 5 lunches out of this)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-XrMyRlD0k8E/YYfD-2ZQyPI/AAAAAAAAOuk/r8UTNmRR_AAKQhF_of9mggy7NwbCZLZZgCLcBGAsYHQ/s564/7d50131f56ba538b694521e1d98f2264.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-XrMyRlD0k8E/YYfD-2ZQyPI/AAAAAAAAOuk/r8UTNmRR_AAKQhF_of9mggy7NwbCZLZZgCLcBGAsYHQ/s320/7d50131f56ba538b694521e1d98f2264.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>photo from America's Test Kitchen</i><br /></td></tr></tbody></table><br />
4 ounces pancetta, cut into ½-inch pieces<br />
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)<br />
1 red bell pepper, stemmed, seeded, and chopped<br />
1 onion, chopped fine<br />
3 garlic cloves, minced<br />
1 teaspoon dried thyme<br />
1 teaspoon table salt<br />
½ teaspoon pepper<br />
4 cups chicken broth (vegetable broth or water<br />
<i>1/2 tsp gochujang paste</i><br />
1 tablespoon sherry vinegar (I used cider vinegar)<br />
2 tablespoons chopped fresh chives <br />
<br />
Cook pancetta in Dutch oven over medium heat until browned and crispy, about 7 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate.<br />
<br />
Add squash, bell pepper, onion, garlic, thyme, salt, and pepper to fat left in pot and cook over medium-high heat until onion is softened, about 5 minutes, stirring occasionally. Stir in broth and bring to boil, scraping up any browned bits. Cook, covered, until squash is tender, about 15 minutes. Remove pot from heat.<br />
<br />
Working with 2 cups at a time, process soup in blender until smooth, about 1 minute. Transfer pureed soup to saucepan. Stir in vinegar. Season with salt and pepper to taste. Serve, sprinkling individual portions with chives and pancetta.<br />
<br />
<br /><br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-7592531921742484372021-11-01T08:30:00.141-05:002021-11-14T08:31:42.544-06:00Pierre SD, 2021Last week we were bird hunting outside of Pierre, SD. Specifically, The Husband was bird hunting (prairie chickens and sharp-tail grouse), I was tagging along and enjoying some bird and scenery watching. We were primarily in the Ft. Pierre National Grasslands, which were <i>amazing</i>. We did take one day to drive over to the Badlands National Park. Unfortunately, because we had the dogs with we couldn't enjoy the hiking trails (dogs not allowed on the trails for park protection and safety reasons).<br />
<br />
We stayed in Pierre and I took advantage of our proximity to their newly constructed (re-constructed?) river walk in the early mornings and late evenings as a place to walk the dogs. Weather was decent, several days of wind (to be expected on the prairie), and the only significant rain was on the drive home. <br />
<br />
While I packed the majority of our meals, Pierre does host several notable restaurants: <a href="http://brandingironbistro.com/" target="_blank">The Branding Iron Bistro</a>, <a href="https://www.richiezsbbq.com/" target="_blank">The Brickhouse BBQ</a> and Grill, and the <a href="https://cattlemansclub.com/web/" target="_blank">Cattleman's Club Steakhouse</a>. This is beef country.<br />
<br />
As I noted, I still packed most of our meals and even had a meal plan. The chili I made ahead and froze in containers that I could pull out and microwave. Rice and bean burritos are from the co-op and freeze nicely for traveling. I've learned to freeze the bagels I buy from the co-op as they will get moldy quickly (even at home). Need to keep these frozen and or refrigerated. With a fridge and microwave in the room, I was set! <br />
<br />
Thurs (travel day) (L) sandwiches, fruit (S) <strike>Chili</strike> Jimmy John's (we were running a tich late)<br />
Fri (L) rice and bean burritos, fruit, nut cups (S) chili<br />
Sat (L) rice and bean burritos, fruit, nut cups (S) Brickhouse BBQ<br />
Sun (L) Subway (S) <strike>chili</strike> leftover BBQ<br />
Mon (L) rice and bean burritos, fruit, nut cups (S) chili<br />
Tues (L) Subway (S) Cattleman's Club<br />
Wed (travel day) (L) Culver's (S) chili<br />
<br />
Breakfast - instant oatmeal, bagels with cream cheese. Ate out once at the Branding Iron Bistro, and got breakfast to go from same on Wednesday morning. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-mAM7n50IaYc/YX04r7vZ1EI/AAAAAAAAOto/imT8QhSxYU4fEmIsjXseBMTtxgyl1PgewCLcBGAsYHQ/s2048/20211022_121241.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-mAM7n50IaYc/YX04r7vZ1EI/AAAAAAAAOto/imT8QhSxYU4fEmIsjXseBMTtxgyl1PgewCLcBGAsYHQ/s320/20211022_121241.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Buffalo Gap National Grasslands<br /></i></td></tr></tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-vq_r57X8vJI/YX04n6R_U4I/AAAAAAAAOtg/Bqx9UPBVymgayzi2OlbTw17cyiMgDYZVACLcBGAsYHQ/s2048/20211022_121441.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-vq_r57X8vJI/YX04n6R_U4I/AAAAAAAAOtg/Bqx9UPBVymgayzi2OlbTw17cyiMgDYZVACLcBGAsYHQ/s320/20211022_121441.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The boys are ready to find some birds<br /></i></td></tr></tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-fRz5koqVZUk/YX04q8149yI/AAAAAAAAOtk/P79kPPyI6JshJ4bYQc_YdjoUcijATDm4QCLcBGAsYHQ/s2048/20211023_143643.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-fRz5koqVZUk/YX04q8149yI/AAAAAAAAOtk/P79kPPyI6JshJ4bYQc_YdjoUcijATDm4QCLcBGAsYHQ/s320/20211023_143643.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Wide, wide open spaces<br /></i></td></tr></tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SGLlFN_JVRg/YX04yWxBikI/AAAAAAAAOt0/OlYFms_2e5oq21meGyybao0qUT_SMXMLACLcBGAsYHQ/s2048/20211025_123402.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-SGLlFN_JVRg/YX04yWxBikI/AAAAAAAAOt0/OlYFms_2e5oq21meGyybao0qUT_SMXMLACLcBGAsYHQ/s320/20211025_123402.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Badlands National Park<br /></i></td></tr></tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-eKhn75hMCow/YX04xnbNBeI/AAAAAAAAOts/3V8rwAd_pLMGFfUtg946ygN5SH9qoMZTQCLcBGAsYHQ/s2048/20211025_130516.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-eKhn75hMCow/YX04xnbNBeI/AAAAAAAAOts/3V8rwAd_pLMGFfUtg946ygN5SH9qoMZTQCLcBGAsYHQ/s320/20211025_130516.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Badlands National Park<br /></i></td></tr></tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-m32PyBHGU_E/YX04yJGycnI/AAAAAAAAOtw/F1yIZ8kjT-g_6fLXHsrdrZzKRezOw3mHgCLcBGAsYHQ/s2048/20211025_132857.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-m32PyBHGU_E/YX04yJGycnI/AAAAAAAAOtw/F1yIZ8kjT-g_6fLXHsrdrZzKRezOw3mHgCLcBGAsYHQ/s320/20211025_132857.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Buffalo!</i></td></tr></tbody></table><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-z77WTuJmyCQ/YX042eK3oNI/AAAAAAAAOt8/dxfLI0qLWF8KVEFmT0nWO_6rvRhGPfa4wCLcBGAsYHQ/s2048/20211025_143423.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-z77WTuJmyCQ/YX042eK3oNI/AAAAAAAAOt8/dxfLI0qLWF8KVEFmT0nWO_6rvRhGPfa4wCLcBGAsYHQ/s320/20211025_143423.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>A bit of Cold War History<br /></i></td></tr></tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-bS7cfDTyeIA/YX041OllcaI/AAAAAAAAOt4/Q9w2PgEhXDkGFUyGRmT0HnCDqCuJYiJfgCLcBGAsYHQ/s2048/20211026_114516.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-bS7cfDTyeIA/YX041OllcaI/AAAAAAAAOt4/Q9w2PgEhXDkGFUyGRmT0HnCDqCuJYiJfgCLcBGAsYHQ/s320/20211026_114516.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Home, home on the range.... buffalo in the distance<br /></i></td></tr></tbody></table><br />
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Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-22591013649291914642021-10-18T08:30:00.069-05:002021-10-30T06:55:39.245-05:00Recipe Review from 10/11/21With the Husband out of town for three days, and needing to juggle work, yoga and the puppy, I stuck with tried and true recipes to keep things simple. The Husband brought back some handmade pasties from MI so I slid those into the meal plan. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/--RFqbkU2AnY/YX0yccCHniI/AAAAAAAAOtY/K7QOugRIQSAU-Ag3cBTXUALm4uc5yVukQCLcBGAsYHQ/s2048/IMG_20200929_101735629.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1153" data-original-width="2048" src="https://1.bp.blogspot.com/--RFqbkU2AnY/YX0yccCHniI/AAAAAAAAOtY/K7QOugRIQSAU-Ag3cBTXUALm4uc5yVukQCLcBGAsYHQ/s320/IMG_20200929_101735629.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Little Rockies, MT 2020<br /></td></tr></tbody></table><br />
<br />
The Meal Plan<br />
Sat (yoga) (L) leftover squash soup (S) Burgundy ala Malachosky w/Bear over egg noodles <br />
Sun (L) leftover soup (S) leftover bear<br />
Mon (yoga) leftover bear<br />
Tues (Husband in MI) Gnocchi with sundried tomatoes and beans<br />
Wed (Husband in MI) Gnocchi<br />
Thurs (Husband in MI) Gnocchi<br />
Fri - <strike>Stuffed pepper soup</strike> leftover pasties from MI<br />
<br />
Lunches - Quiche <br />
<br />
<br />
<a href="https://scifiwithpaprika.blogspot.com/2014/12/recipe-review-from-1282014.html" target="_blank">Venison Burgundy ala Malachosky</a> (made with Bear) - North American Hunt Club<br />
<a href="https://scifiwithpaprika.blogspot.com/2021/10/recipe-review-from-9272021.html">White Bean and Sundried Tomatoe Gnocchi</a> - Eating Well, Oct 2021<br />
Mushroom and Swiss Quiche - Original Moosewood Cookbook<br />
<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-18967152167875244532021-10-14T08:30:00.115-05:002021-10-16T13:48:03.729-05:00A Conneticut Yankee in King Arthur's Court by Mark Twain<a href="https://www.goodreads.com/book/show/162898.A_Connecticut_Yankee_in_King_Arthur_s_Court" style="float: left; padding-right: 20px"><img border="0" alt="A Connecticut Yankee in King Arthur's Court" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1348239402l/162898._SY160_.jpg" /></a><a href="https://www.goodreads.com/book/show/162898.A_Connecticut_Yankee_in_King_Arthur_s_Court">A Connecticut Yankee in King Arthur's Court</a> by <a href="https://www.goodreads.com/author/show/1244.Mark_Twain">Mark Twain</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/4229772697">4 of 5 stars</a><br />
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Jacket Blurb: <i>One of the greatest satires in American literature, Mark Twain's 'A Connecticut Yankee in King Arthur's Court' begins when Hank Morgan, a skilled mechanic in a nineteenth-century New England arms factory, is struck on the head during a quarrel and awakens to find himself among the knights and magicians of King Arthur's Camelot. The 'Yankee' vows brashly to "boss the whole country inside of three weeks" and embarks on an ambitious plan to modernize Camelot with 19th c. industrial inventions like electricity and gunfire. It isn't long before all hell breaks loose!<br />
<br />
Written in 1889, Mark 'A Connecticut Yankee in King Arthur's Court' is one of literature's first genre mash-ups and one of the first works to feature time travel. It is one of the best known Twain stories, and also one of his most unique. Twain uses the work to launch a social commentary on contemporary society, a thinly veiled critique of the contemporary times despite the Old World setting.<br />
<br />
While the dark pessimism that would fully blossom in Twain's later works can be discerned in 'A Connecticut Yankee in King Arthur's Court, ' the novel will nevertheless be remembered primarily for its wild leaps of imagination, brilliant wit, and entertaining storytelling.</i><br />
<br />
Read as an audio book.<br /><br />This past spring The Husband and I took a jaunt down to southeaster Missouri for a late-winter (for us) get away. It was nigh spring in Southern Missouri, and while the trees were quite leafed out nor the early flowers blooming, there wasn't any snow. We stopped in Hannibal, MO, and spent part of a day immersed in Mark Twain's world. Which lead to the realization that I've only read Tom Sawyer and Huck Finn. The Husband noted A Connecticut Yankee in King Arthur's Court was an enjoyable read. It took a few more months, but I slid it into the lineup.<br /><br />First noting - I greatly enjoyed the narrators performance, cadence and voices. It was a delight to listen to and I was quite bummed when the book concluded. He had the perfect voice for a commute read.<br /><br />The story itself was fascinating. Despite being written nearly 100 years ago, it amazed me how much of the authors political commentary was still apropos for today. The astute reader will pick up on Mark Twain's observations and viewpoints from the late 1800's, but gosh darn if some things just don't change.<br /><br />I did look this up, and while not the "first" science fiction book (that is still thought to be Frankenstein), this is considered the first time-travel book. This was well executed - probably more so than some "modern day" time travel books I've read. This isn't to say the book is perfect in all regards, it's not by any stretch of the imagination. The feasibility of one person being able to re-create the telephone, trains, gas lines, bombs and more did push the bounds of reality a tich. From a 21st Century standpoint. From a 1800's or early 1900's view? Maybe it was more believable.<br /><br />This book made me laugh, it made me cry, it made me think. I'm glad I read this and I regret not picking this up earlier, but perhaps I would not have enjoyed it as much as I did. Recommended from a historical perspective.<br />
<br/><br/>
<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a><br />
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-60097826690598328872021-10-11T08:30:00.092-05:002021-10-11T16:09:11.294-05:00Recipe Review from 10/4/2021The slow cooker was pulled out this weekend - being 50*, foggy with rain and generally overcast, it was the perfect weekend to cook up something in the slow cooker. We start off Fall with a big ol pot of jambalaya! <br />
<br />
On the project front, a couple of finishes that I could squeeze inbetween watching the pups. At 4 1/2 months, Chet is in full puppy mode with all the joy and frustrations that come with a very active and energetic pup.
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<br />
The Meal Plan: <br />
Sat (L) fruit and cheese (S) leftover pizza<br />
Sun (L) grilled sage grouse (S) slow cooked jambalaya<br />
Mon (yoga): leftover jambalaya<br />
Tue - salmon<br />
Wed (yoga) leftover fish<br />
Thurs: leftover jambalaya<br />
Fri - leftover jambalaya<br />
<br />
Lunches - Coconut Curry Squash Soup<br />
<br />
<a href="https://www.simplyrecipes.com/recipes/slow_cooker_jambalaya/?utm_source=pinterest&utm_medium=social&utm_campaign=shareurlbuttons" target="_blank">Slow Cooker Jambalaya</a> (Simply Recipes) <br />
An easy recipe to assemble, chop, plop, stir and walk away. Don't be tempted to add the shrimp early, it will get over cooked. You can also adjust the heat to your own taste buds by making your own Creole Seasoning, or use your favorite pre-made blend and add extra cayenne. Or, put that bottle of hot sauce on the table and enjoy! <br />
<br />
I do like my jambalaya served over rice so that's what I did. Recommended! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7oLPF2ueIcA/YWSmYlHJqkI/AAAAAAAAOrw/pO8R-Rnga8k9mBvC7OhH5HPMzC7gdR5gQCLcBGAsYHQ/s1128/08ecc0602fd6dc7811bd2ab18ff36769.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1128" data-original-width="564" height="320" src="https://1.bp.blogspot.com/-7oLPF2ueIcA/YWSmYlHJqkI/AAAAAAAAOrw/pO8R-Rnga8k9mBvC7OhH5HPMzC7gdR5gQCLcBGAsYHQ/s320/08ecc0602fd6dc7811bd2ab18ff36769.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from simplyrecipes.com<br /></i></td></tr></tbody></table>
<br />
Serves ~6 without rice<br />
Made about 4 meals for two with rice (8-10 servings).
<br />
1 white onion, diced<br />
3 ribs celery, diced<br />
1 green bell pepper, diced<br />
3 cloves garlic, diced<br />
1 pound smoked sausage, sliced about 1/4 inch<br />
1 pound boneless chicken breasts and/or thighs, cut into bite-sized pieces<br />
1 (28-ounce) can diced tomatoes<br />
1 tablespoon dried oregano<br />
2 bay leaves<br />
1 to 2 tablespoons Creole seasoning (I like Tony Chachere’s Creole Seasoning)<br />
1 pound large shrimp, shell on, thawed<br />
1 cup long grain white rice<br />
1/2 teaspoon salt, or to taste<br />
1/2 teaspoon black pepper, or to taste<br />
Fresh parsley, chopped, for garnish<br />
<br />
Add the onion, celery, bell pepper, garlic, sausage, chicken, tomatoes, oregano, bay leaves, and Creole seasoning to a large slow cooker. Stir together well.<br />
<br />
Cook on high for 3 hours or on low for 4 to 5 hours. You are ready to move onto the next step when the veggies are very tender and the chicken is cooked through.<br />
<br />
Leave the shells on the shrimp, but use kitchen shears to cut up the backs; this will make them easier to peel later.<br />
<br />
Add the shrimp to the slow cooker. Stir it in, cover, and cook on high for another 30 to 45 minutes until the shrimp are cooked through.<br />
<br />
While the shrimp cooks, cook the rice either according to the package directions or following this boiled rice method. When done, set the rice aside, covered, until ready to serve. (This makes about 4 cups of cooked rice.) <br />
<br />
Remove bay leaves from the jambalaya and taste. Season with salt and pepper to taste and garnish with fresh chopped parsley. Either peel the shells off the shrimp now, or serve with the shells on and instruct guests to remove the shells as they eat.<br />
<br />
Stir the cooked rice into the jambalaya (as pictured), or serve the jambalaya ladled over top the rice.<br />
<br />
Leftovers will keep in the fridge in air-tight containers for 2 to 3 days and then the shrimp start to really break down. This dish doesn’t freeze particularly well. The combination of rice, shrimp, and sauce doesn’t reheat easily without making the shrimp very rubbery. <br />
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<br />
<a href="https://www.eatingwell.com/recipe/7916136/coconut-curry-squash-soup-with-spiced-seeds/" target="_blank">Coconut Curry Squash Soup with Pumpkin Seeds</a> (Eating Well, Oct 2021)<br /> <i>vegetarian/vegan</i>
I made this for lunches for the week. This is a brothy soup with chunks of squash, carrots and celery, not a thick blended soup, but it could easily be blended if that's your preference. I loved the flavors in this - a hint of heat to warm the sinus's, a hint of creamy coconut, and sweatness from the squash and carrot. <br />
<br />
As a brothy soup it was a bit more difficult to transport so I made sure to cover with sticky cling-wrap and put in a veggie bag in case of leaks or spills. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ySZj9Zi8U10/YWSmfNjbgaI/AAAAAAAAOr0/idbBlTcafmcRYYMc9gJ6s_WkI4i0mgGqgCLcBGAsYHQ/s564/b34071671123d9309c1ab65106514408.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-ySZj9Zi8U10/YWSmfNjbgaI/AAAAAAAAOr0/idbBlTcafmcRYYMc9gJ6s_WkI4i0mgGqgCLcBGAsYHQ/s320/b34071671123d9309c1ab65106514408.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from eatingwell.com</i><br /></td></tr></tbody></table><br />
<br />
Serves 4 (I got six servings out of this)<br />
<br />
2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided<br />
1 medium onion, chopped<br />
2 medium carrots, chopped<br />
2 medium stalks celery, chopped<br />
3 scallions, sliced, white and green parts separated<br />
2 cloves garlic, minced<br />
1 tablespoon hot Madras curry powder plus 1 teaspoon, divided<br />
2 teaspoons ground cumin<br />
¼ teaspoon salt<br />
4 cups cubed peeled butternut squash<br />
4 cups reduced-sodium vegetable broth<br />
1 (14 ounce) can light coconut milk<br />
1 (15 ounce) can no-salt-added chickpeas, rinsed<br />
½ cup unsalted pepitas <br />
lime wedges (optional)<br />
<br />
Preheat oven to 350°F.<br />
<br />
Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrots, celery and scallion whites and cook, stirring often, until very tender, about 8 minutes. Stir in garlic, 1 tablespoon curry powder, cumin and salt; cook until fragrant, about 1 minute. Add squash, broth, coconut milk and chickpeas and bring to a simmer. Cover and cook until the squash is tender, about 20 minutes.<br />
<br />
Meanwhile, toss pepitas with the remaining 1 teaspoon oil and 1 teaspoon curry powder in a small bowl. Spread in a small baking pan and bake until toasted and fragrant, 4 to 6 minutes.<br />
<br />
Top the soup with the pepitas and scallion greens. Serve with lime wedges, if desired.<br />
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Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-21789005641362483872021-10-04T08:30:00.134-05:002021-10-04T08:30:00.324-05:00Recipe Review from 9/27/2021A bit of a short week as we were in Minoqua, WI, to check out Beef-a-Rama and the surrounding area. I picked out a couple easy recipes then filled in the blanks with a frozen pasty and leftover pizza. <br />
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-RIJu18MPUCQ/YVnU5cwFv3I/AAAAAAAAOrE/oPsG3-i30SIGA8ryYtv0JVAw1fia2YdQQCLcBGAsYHQ/s2048/20210727_192309.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-RIJu18MPUCQ/YVnU5cwFv3I/AAAAAAAAOrE/oPsG3-i30SIGA8ryYtv0JVAw1fia2YdQQCLcBGAsYHQ/s320/20210727_192309.jpg" /></a></div>
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The Meal Plan: <br />
Sat (Minoqua) <br />
Sun (Minoqua) (S) pasty with veggies <br />
Mon (yoga/bkgrp) leftover pizza <br />
Tues - gnocchi <br />
Wed (yoga) gnocchi <br />
Thurs - salmon <br />
Fri - <strike>salmon</strike> take-n-bake pizza <br />
<br />
Lunches - sandwiches with fruit <br />
<br />
<a href="https://www.eatingwell.com/recipe/7916156/white-bean-sun-dried-tomato-gnocchi/">White Bean & Sun-Dried Tomato Gnocchi</a> (Eating Well, Oct 2021) <i>vegetarian</i> <br />
I really liked this and plan on making it again in the next month or so when the Husband heads out bird hunting. I did have a couple of modifications: I used frozen gnocchi that I cooked according to the directions on the package, then set aside to "dry" until proceeding with step 1. I used Swiss chard instead of spinach (had the chard in the garden) and I used water instead of chicken broth because it's only a 1/2 cup. Not worth to thaw out a container nor buy a can of broth for a half cup. <br />
<br />
So my two modifications added a tich of prep time, but this still came together very quickly. I loved the flavors, I loved the gnocchi, I just loved how comforting it was to eat. Recommended! <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-G6lDR7i54ms/YVnWrH6DxTI/AAAAAAAAOrM/EbWntLu9TR839ENBqabojMtsKxnSz8TzQCLcBGAsYHQ/s564/6e4fc2541f2a5b396bbe6f38d8c3604d.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-G6lDR7i54ms/YVnWrH6DxTI/AAAAAAAAOrM/EbWntLu9TR839ENBqabojMtsKxnSz8TzQCLcBGAsYHQ/s320/6e4fc2541f2a5b396bbe6f38d8c3604d.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from eatingwell.com<br /></i></td></tr></tbody></table>
Serves 4 <br />
<br />
½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided <br />
1 (16 ounce) package shelf-stable gnocchi <br />
1 (15 ounce) can low-sodium cannellini beans, rinsed <br />
1 (5 ounce) package baby spinach (<i>I used Swiss chard</i>) <br />
1 large shallot, minced <br />
⅓ cup low-sodium no-chicken broth or chicken broth (<i>I used water</i>) <br />
⅓ cup heavy cream <br />
1 tablespoon lemon juice <br />
¼ teaspoon salt <br />
¼ teaspoon ground pepper <br />
3 tablespoons fresh basil leaves <br />
<br />
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate. <br />
<br />
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes. <br />
<br />
Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil. <br />
<br />
<br />
<a href="https://www.eatingwell.com/recipe/7916320/salmon-with-smoky-mayo-quinoa-pilaf/" target="_blank">Salmon with Smokey Mayo and Quinoa</a> (Eating Well, Oct 2021) <br />
Another very tasty dish that I hope to make again. <br />
<br />
Modifications: I cooked the salmon on the grill, skipping the oven completely. You do need to thaw the salmon first, prep the grill (I do 325-350*), and start the salmon skin-side down. At the halfway point (time will depend upon the thickness of your fillets) I added the smokey mayo and let the fish finish cooking. Here is where I pre-heated the broiler, and after the fish came off the grill, I added the panko topping and broiled for just a moment(watch to make sure they don't burn!). <br />
<br />
For the quinoa mixture I ended up using a stalk of kale (minus the stem) in place of peas because I forgot I used up the peas when I made the pasty. Still good and showed how versatile the mixture can be. <br />
<br />
Much to my chagrin (and lack of proper meal prep planning), I had enough salmon and quinoa for only one meal. My fault for not checking how <i>much</i> salmon, quinoa and peas I had in the freezer. Still, super tasty. Recommended! <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-4Hbsydrmxas/YVnXAVM_cBI/AAAAAAAAOrU/lZkzYgP89i4enyFGbKwhGK-lVdCkD0MFwCLcBGAsYHQ/s564/073115361d7f87049d7c878a075ea71e.jpg" style="clear: right; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-4Hbsydrmxas/YVnXAVM_cBI/AAAAAAAAOrU/lZkzYgP89i4enyFGbKwhGK-lVdCkD0MFwCLcBGAsYHQ/s320/073115361d7f87049d7c878a075ea71e.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Photo from eatingwell.com<br /></i></td></tr></tbody></table> <br />
Serves 4 <br />
<br />
1 cup water <br />
4 frozen salmon fillets (about 1 1/4 pounds) <br />
½ cup quinoa <br />
¼ cup mayonnaise <br />
1 teaspoon smoked paprika <br />
1 ¼ teaspoons grated garlic, divided <br />
½ cup panko breadcrumbs <br />
2 tablespoons extra-virgin olive oil, divided <br />
¼ teaspoon salt, divided <br />
2 cups frozen peas <br />
½ teaspoon dried dill <br />
½ teaspoon lemon zest <br />
1 tablespoon lemon juice <br />
<br />
Preheat oven to 425°F. Bring water to a boil in a medium saucepan. <br />
<br />
Place salmon in a baking dish (skin-side down, if not skinned). Cover tightly with foil. Bake for 15 minutes. <br />
<br />
Meanwhile, add quinoa to the boiling water, cover and reduce heat to maintain a lively simmer. Cook until most of the water has been absorbed and the quinoa is tender, 15 to 20 minutes. <br />
<br />
Combine mayonnaise, paprika and 1/4 teaspoon garlic in a small bowl. Combine panko, 1 tablespoon oil, 1/8 teaspoon salt and 1/2 teaspoon garlic in another small bowl. <br />
<br />
Uncover the salmon and spread each fillet with about 1 tablespoon of the mayonnaise mixture topped with 2 tablespoons of the panko mixture, pressing to adhere. Continue baking, uncovered, until the fish is opaque in the center and the breadcrumbs are golden brown, 7 to 10 minutes more. <br />
<br />
Add peas and the remaining 1/2 teaspoon garlic, 1 tablespoon oil and 1/8 teaspoon salt to the quinoa. Cook over medium heat, stirring, until the peas are hot and the water is mostly evaporated, about 3 minutes. Stir in dill, lemon zest and lemon juice. Serve the quinoa with the salmon. <br />
<br />
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-73912633391071500322021-09-30T08:30:00.095-05:002021-10-03T05:40:57.901-05:00A Beautifully Foolish Endeavor by Hank Green (The Carls #2)<p><br /></p><p><br /></p><a href="https://www.goodreads.com/book/show/49003616-a-beautifully-foolish-endeavor" style="float: left; padding-right: 20px"><img border="0" alt="A Beautifully Foolish Endeavor (The Carls, #2)" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1576697804l/49003616._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/49003616-a-beautifully-foolish-endeavor">A Beautifully Foolish Endeavor</a> by <a href="https://www.goodreads.com/author/show/7023543.Hank_Green">Hank Green</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/4219791747">2 of 5 stars</a><br /><br />
<br/>
Jacket Blurb: April May and the Carls are back in the much-anticipated sequel to Hank Green's #1 New York Times bestselling debut novel, An Absolutely Remarkable Thing.<br/>
<br/>
The Carls disappeared the same way they appeared, in an instant. While they were on Earth, they caused confusion and destruction without ever lifting a finger. Well, that’s not exactly true. Part of their maelstrom was the sudden viral fame and untimely death of April May: a young woman who stumbled into Carl’s path, giving them their name, becoming their advocate, and putting herself in the middle of an avalanche of conspiracy theories.<br/>
<br/>
Months later, the world is as confused as ever. Andy has picked up April’s mantle of fame, speaking at conferences and online about the world post-Carl; Maya, ravaged by grief, begins to follow a string of mysteries that she is convinced will lead her to April; and Miranda infiltrates a new scientific operation . . . one that might have repercussions beyond anyone’s comprehension.<br/>
<br/>
As they each get further down their own paths, a series of clues arrive—mysterious books that seem to predict the future and control the actions of their readers; unexplained internet outages; and more—which seem to suggest April may be very much alive. In the midst of the gang's possible reunion is a growing force, something that wants to capture our consciousness and even control our reality.<br/>
<br/>
A Beautifully Foolish Endeavor is the bold and brilliant follow-up to An Absolutely Remarkable Thing. It’s a fast-paced adventure that is also a biting social commentary, asking hard, urgent questions. How will we live online? What powers over our lives are we giving away for free? Who has the right to change the world forever? And how do we find comfort in an increasingly isolated world? <br/>
<br/>
Read for September book group.<br /><br />Book two in the Carls, or, really book two in the April May Saga. Because this is ultimately all about April May. I noted in my review of An Absolutely Remarkable Thing that there I had enough interest in the supporting characters to read this book. And I enjoyed reading Maya, Miranda, and Andy's perspective. I was disappointed there wasn't more Robin, and after a few chapters with Carl, I completely skipped those.<br /><br />I continued to agree with the author's observations on what can happen - is happening - with social media. Scary shit when you stop to think about it and yet, we keep using it anyway and then wonder why things aren't getting better. Miranda's thread was perhaps the most interesting with a wonderful twist I should have seen coming and totally missed. I found the ending anti climatic. April May was made into a Very Special Snowflake, kicked some ass, apologized to her girl friend, and everyone lives mostly happily ever after. Meh.<br /><br />My opinion is still middle of the road - I enjoyed everyone but April May, the authors message about social media and the media is definitely notable, the overall plot was a bit slow (I admit to skipping bits). I'm glad this was a book group selection because we had some differing opinions and that always makes for interesting discussion.<br /><br />Again - this is one you'll have to read and decide for yourself.
<br/><br/>
<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-3847553653323745062021-09-27T08:30:00.026-05:002021-09-27T08:30:00.246-05:00Recipe Review from 9/20/21A couple new recipes this week that are worth noting. Both simple, both tasty, both made enough for leftovers. Check them out! <br />
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<br />
<br />
The Meal Plan: <br />
Sat (L) leftover sweet potato and quinoa (S) Potato salad with smoked fish<br />
Sun (S) leftover potato salad (S) brats with broccoli salad<br />
Mon (Dentist AM, yoga PM) - leftover brats<br />
Tues - Salmon with Orzo and Broccoli<br />
Wed (yoga)- leftover salmon<br />
Thurs - pizza or pasty<br />
Fri (Minoqua for Beef-a-Rama)<br />
<br />
Lunches - sandwiches and fruit<br />
<br />
<br />
Potato Salad with Smoked Fish (<i>modified from Milk Street Tuesday Nights</i>) <br />
Potato salad for supper? <i>Just</i> potato salad? Yes, but it's not "just" potato salad. Nor is it your standard mid-western ubiquitous yellow-tinted potato salad. This seems to be influenced by a more European style, German/Scandinavian flavored potato salad. And really, this was a "why hasn't someone come up with this earlier" kind of recipe. Turning a simple side into a main dish with the addition of smoked fish. Brilliant really. <br />
<br />
I used Lake Superior whitefish for this. The Husband found it too mild, which is what *I* liked about it. I would absolutely make this again, but perhaps use some smoked salmon. I'll try and remember to report back. Recommended. <br />
<br />
Serves 4<br />
<br />
2 lbs red potatoes, cut into 1" cubes<br />
6 medium radish, halved and thinly sliced<br />
5 tbsp white wine vinegar<br />
1/2 cup sour cream<br />
3 tbsp horseradish (I used 2 tbsp spicy brown mustard with horseradish)<br />
2 tbsp olive oil<br />
8 oz smoked trout (I used whitefish)<br />
2 tbsp fresh dill, chopped<br />
2 tbsp fresh chives, chopped<br />
<br />
For the potatoes: Prepare a pot with a steamer insert, place diced potatoes in pot and bring to a boil. Steam for about 10 minutes or until potatoes can be easily pierced with a fork or knife. When the potatoes are finished, drain and put in a large bowl. Toss with 2 tbsp white wine vinegar, 1/2 tsp salt and pepper. Place in fridge for about 20 minutes or until just barely warm. <br />
<br />
For the radish: toss radish and 2 tbsp white wine vinegar in a small bowl. Set aside. (My note - this could be skipped if you prefer a bi more "bite" to your radish in the finished dish). <br />
<br />
For the dressing: combine the sour cream, horseradish (or in my case, the mustard) 1 tbsp white wine vinegar and olive oil in a bowl and set aside. <br />
<br />
When the potatoes have cooled, carefully fold in the dressing. Add the smoked fish, radish, dill and 1 tbsp chives. Serve with the extra chives sprinkled over the top. <br />
<br />
<a href="https://www.eatingwell.com/recipe/7912370/salmon-with-lemon-herb-orzo-broccoli/" target="_blank">Salmon with Lemon-Herb Orzo and Broccoli </a>(Eating Well, Sept 2021) <br />
This was one of the few recipes that came together in the time indicated. This is also one of those "why didn't I think of that" recipes - cook orzo pasta and broccoli, serve with salmon. A bit of a no brainer, really. But sometimes when life is going a gazillion miles and hour, having a simple recipe is one less thing to *think* about. <br />
<br />
This was simple, this was tasty, this was easy to assemble on a weeknight. I simplified a bit more by grilling my salmon - one less pan to clean up and the house doesn't smell like fish. Recommended on all accounts. <br />
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Serves 4<br />
<br />
1 cup orzo, preferably whole-wheat<br />
2 cups chopped broccoli (about 1/2 head)<br />
3 tablespoons extra-virgin olive oil, divided<br />
1 ¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry<br />
½ teaspoon salt, divided<br />
½ teaspoon ground pepper, divided<br />
4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley<br />
2 teaspoons lemon zest<br />
1 tablespoon lemon juice <br />
<br />
Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.<br />
<br />
Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.<br />
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Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.<br />
<br />
Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.<br />
<br />
<br />
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-7521046839427888132021-09-20T08:30:00.001-05:002021-09-20T08:30:00.248-05:00Recipe Review from 9/13/2021Saturday we celebrated a couple of birthdays with take-out sandwiches from the Lazy Moose in Moose Lake, taking our lunches to Moose Lake State Park. We'd never been and this seemed like the perfect opportunity to explore. We followed our outing with steak kebabs and prawns on the grill at home. A most satisfactory day. For the week itself, the Husband was gone overnight a couple days with work business, so meals were super simple. Made a chili on Sunday while watching football, simple, easy, delicious. <br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-VMbOzWjOhUU/YUccHEiC08I/AAAAAAAAOqM/MNABuHZpWu85I0r044SyUG8rgfyoHh3LwCLcBGAsYHQ/s2048/20210610_183900.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-VMbOzWjOhUU/YUccHEiC08I/AAAAAAAAOqM/MNABuHZpWu85I0r044SyUG8rgfyoHh3LwCLcBGAsYHQ/s320/20210610_183900.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Peony from this Spring's garden<br /></i></td></tr></tbody></table><br />
<br />
The Meal Plan:
Sat (L) The Lazy Moose (take-out) (S) Steak kebabs with prawns<br />
Sun (L) leftover kebabs (S) Bourbon Chili<br />
Mon (yoga) - sweet potato and kale salad<br />
Tues - chili<br />
Wed (yoga) - chili<br />
Thurs - sweet potato and kale salad<br />
Fri - sweet potato and kale salad<br />
<br />
Lunches - black bean and rice burritos (co-op), fruit<br />
<br />
<br />
<a href="https://www.eatingwell.com/recipe/7913360/massaged-kale-salad-with-roasted-sweet-potato-black-beans/" target="_blank">Massaged Kale Salad with Roasted Sweet Potato & Black Beans</a> (Eating Well, Sept 2021) <i>vegetarian</i><br />
In theory this should have been the perfect dish for me - in reality there is so <i>mush</i> stuff on this that it was more than I could eat and messy. Yes, messy. All the little bits (quinoa, pumpkin seeds, beans, feta) fell to the bottom of my bowl which left me with kale and sweet potato chunks to stab with the fork. Frustrating and disappointing. The solution - skip the kale or make it a much, much smaller portion. <br />
<br />
As there is already enough chopping, and cooking and dicing in this recipe, I skipped the kale after that first attempt and served the sweet potato over the quinoa and beans, topped with feta and pumpkin seeds with a tich of dressing to keep things moist and brighten all the flavors. That made for a very tasty dish and one that I could recommend. <br />
<br />
Also noting, I made much of this ahead of time - I had a tub of cooked quinoa and chickpeas in the freezer. I cooked the sweet potato in the morning and assembled the dressing while making breakfast. Kale was the only thing I needed to chop right before dinner and while I was re-heating the potato and quinoa. It's still putzy, but not an hour and a half before dinner putzy. <br />
<br />
Recommended with some alterations. <br />
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Serves 4<br />
<br />
1 large sweet potato, cut into 1/2-inch-thick wedges<br />
5 tablespoons extra-virgin olive oil, divided<br />
2 teaspoons ancho chile powder<br />
½ teaspoon salt, divided<br />
6 medium shallots, peeled and quartered<br />
3 tablespoons lemon juice<br />
1 large clove garlic, grated<br />
1 pound kale, stemmed and torn<br />
1 (15 ounce) can no-salt-added black beans, rinsed<br />
1 cup cooked quinoa<br />
½ cup crumbled feta cheese<br />
½ cup unsalted pepitas, toasted <br />
<br />
Position racks in upper and lower thirds of oven; preheat to 425°F.<br />
<br />
Toss sweet potato with 1 tablespoon oil, chile powder and 1/8 teaspoon salt on a large rimmed baking sheet. Toss shallots with 1 tablespoon oil and 1/8 teaspoon salt on another large rimmed baking sheet. Roast the vegetables, flipping once, until tender and caramelized, about 20 minutes.<br />
<br />
Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and 1/4 teaspoon salt in a large bowl. Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about half. Add beans, quinoa, feta, pepitas and the shallots. Toss to combine and serve topped with the sweet potato.<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-7937138120415149372021-09-16T08:30:00.001-05:002021-09-16T08:30:00.208-05:00Monster Hunter Guardian by Larry Corriea (MHI #7)<a href="https://www.goodreads.com/book/show/42201628-monster-hunter-guardian" style="float: left; padding-right: 20px"><img border="0" alt="Monster Hunter Guardian (Monster Hunter International, #7)" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1545577103l/42201628._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/42201628-monster-hunter-guardian">Monster Hunter Guardian</a> by <a href="https://www.goodreads.com/author/show/1136158.Larry_Correia">Larry Correia</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/4210324032">4 of 5 stars</a><br />
<br />
Jacket Blurb: <i>When Owen Pitt and the rest of the Monster Hunter International crew are called away to mount a month’s-long rescue mission in a monster-infested nightmare dimension, Julie Shackleford—Owen’s wife and descendant of MHI founder Bubba Shackelford—is left behind. Her task: hold down the fort and take care of her new baby son Ray. Julie’s devoted to the little guy, but the slow pace of office work and maternity leave are starting to get to her. But when a routine field call brings her face-to-face with an unspeakable evil calling itself Brother Death, she’ll get more excitement than she ever hoped for.<br />
<br />
Julie is the Guardian of a powerful ancient artifact known as the Kamaresh Yar, and Brother Death wants it. In the wrong hands, it could destroy reality as we know it. Julie would die before giving it up.<br />
<br />
Then Ray goes missing, taken by Brother Death. The price for his safe return: the Kamaresh Yar. If Julie doesn’t hand over the artifact it means death—or worse—for baby Ray. With no other choice left to her, Julie agrees to Brother Death’s demands. But when you’re dealing with an ancient evil, the devil is in the details.<br />
<br />
To reclaim her son, Julie Shackleford will have to fight her way through necromantic death cults, child-stealing monsters, and worse. And she’ll have to do it all before Brother Death can unleash the Kamaresh Yar.<br />
<br />
It’s one woman against an army of monsters. But Julie Shackelford is no ordinary woman—she’s one tough mother!</i><br />
<br />
The Monster Hunter series:<br />
Monster Hunter International<br />
Monster Hunter Vendetta<br />
Monster Hunter Alpha<br />
Monster Hunter Legion<br />
Monster Hunter Nemesis<br />
Monster Hunter Siege<br />
Monster Hunter Guardian<br />
<br />
This was an interesting departure from previous MHI books in that this is just about Julie. No Owen (he's off hunting in the Arctic with the rest of the gang), no Earl, no Franks. The Orcs do make an appearance, but it's a small one. Julie is on her own, and she's has one mission: get. her. son. back.<br /><br />I consumed this over a weekend. It was a book I had a hard time putting down. Technically, it should have annoyed me: Mom on the warpath to save her kiddo and who will move heaven and earth to make it happen. But it didn't, or not too much so. Julie got some help along the way, it's an urban fantasy so liberties can be taken (portals anyone?), Management shows up and OMGosh, Mr. Trash Bags was my favorite character to date. That was worth it right there.<br /><br />And a shout out - this may be the first time I have read an accurate accounting and description of CPR being performed. Spot on! Bravo!<br /><br />The book is fast paced, the great humor balances out the emotional angst, and the nasties are varied and interesting. Julie's book/story was a delight to read. For myself, this might be my second favorite maybe tied with MHI: Nemesis. It's close. Very close.<br /><br />Recommended if you've read the first six in the series.
<br/><br/>
<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-48663643711468081372021-09-13T08:30:00.001-05:002021-09-13T08:30:00.238-05:00Recipe Review from 9/6/2021The meal plan went out the window a little bit, well, truthfully, a lot, last week. For the second week in a row the sweet potato and kale dish has been shifted to the coming week. The chipolte meatballs made one more meal than I was expecting, but that worked out to my advantage. And a crustless quiche I first tried back in April made a re-appearance for lunches. I recommended both recipes below that did get made.<br />
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The Meal Plan: <br />
Sat (<strike>Ricing</strike>) Leftover soup and mac and cheese (S) Family<br />
Sun (L) <strike>Sweet Potato and Kale salad</strike> Out - pizza (S) <strike>Meatballs</strike> Steak and burrito<br />
Mon (L) Fig, Blue cheese and bacon pizza (S) Meatballs<br />
Tues - <strike>Sweet Potato and Kale salad</strike> Meatballs<br />
Wed (Vet am/Yoga pm) meatballs<br />
Thurs - Salmon<br />
Fri - Salmon<br />
<br />
Lunches - <a href="https://www.thekitchn.com/easy-crustless-quiche-263460#post-recipe-13203" target="_blank">Crustless Quiche</a> (from April)<br />
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Salmon with Smashed Broccoli (Eat Better Live Better by Giada DeLaurentiss)<br />
I checked this cookbook out from the library for a second looksie and was able to try another recipe. This one was simple to the point of, why didn't *I* think of this simple. Broiled (or in my case, grilled) salmon seasoned with lemon along side of broccoli and Yukon gold potatoes that have been gently "smashed" together and flavored with olive oil, ground chili and a tich of salt. Yes, that easy. Light, flavorful, a repeater. Served 4 (or two meals for two of us). Recommended! <br />
<br />
Cook book had to go back to the library, but this might go on the Holiday wish list. <br />
<br />
<br />
<a href="https://www.eatingwell.com/recipe/7913393/chipotle-meatball-torta-with-roasted-veggies/" target="_blank">Chipolte Meatball Torta with Roasted Red Pepper</a> (Eating Well, Sept 2021) <br />
This was super good. Don't be deterred by the ingredient list or directions. This can be made ahead and comes together very quickly. I made the meatballs and red pepper/onion mix earlier in the day, and prepped the black beans and bread while the meatballs were re-heating. I also noticed the red pepper mixture directions online are slightly different than the magazine. The magazine had me roasting 5 cups of red pepper and onion, which I read as 5 cups of red pepper...and onion. It was actually a very nice amount after it cooked down. <br />
<br />
Anyhoo.<br />
<br />
This wasn't as spicy as I thought it would be, but it could have been a variation in my chipoltes. Sometimes they are super spicy, other times, not so much. If you want err on the side of less heat, just use some adobo sauce or skip. I don't have a panini maker, so I just toasted my ciabatta buns in the toaster and went from there. Flavors were good, assembly was easy, and it made enough for three dinners for two. My kind of meal! Recommended.<br />
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Serves 6<br />
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<b>Chipolte Meatballs</b><br />
1 cup shredded zucchini<br />
1 large egg, lightly beaten<br />
1 ½ pounds lean ground beef (I used pork)<br />
½ cup panko breadcrumbs, preferably whole-wheat<br />
1 ½ cups finely chopped onion, plus 1 cup sliced, divided<br />
⅓ cup chopped fresh cilantro<br />
¼ teaspoon salt<br />
¼ teaspoon ground pepper<br />
2 medium bell peppers, sliced<br />
2 teaspoons extra-virgin olive oil plus 1/4 cup, divided<br />
1 (28 ounce) can no-salt-added whole tomatoes<br />
¼ cup canned chipotle peppers in adobo<br />
3 large cloves garlic, crushed<br />
2 tablespoons chili powder <br />
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<b>Torta</b><br />
½ lime<br />
½ teaspoon dried oregano<br />
½ cup rinsed no-salt-added black beans<br />
1 tablespoon sour cream<br />
Pinch of salt<br />
16-inch baguette (I used ciabatta buns)<br />
¼ cup crumbled queso fresco<br />
Cooking spray<br />
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To prepare meatballs and veggies: Preheat oven to 425°F. Line a large rimmed baking sheet with foil.<br />
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Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup chopped onion, cilantro, 1/4 teaspoon salt and pepper. Mix gently with your hands until just combined (do not over mix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.<br />
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Toss peppers and 1 cup sliced onion with 2 teaspoons oil in a medium bowl; spread on another large rimmed baking sheet.<br />
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Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, 15 to 18 minutes. Roast the veggies, stirring once halfway, until browned, about 20 minutes.<br />
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Meanwhile, combine tomatoes, chipotles and garlic in a blender. Blend until smooth.<br />
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Heat the remaining 1/4 cup oil in a large pot over medium-high heat. Add the remaining 1 cup chopped onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes.<br />
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Stir the baked meatballs into the sauce, cover and cook 5 minutes more.<br />
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To assemble torta: Squeeze lime half over the roasted vegetables. Sprinkle with oregano and toss to combine. Combine black beans, sour cream and salt in a small bowl; mash with a fork to a spreadable consistency.<br />
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Cut baguette into 4 pieces and split each horizontally. Hollow out most of the soft bread from the center (reserve the breadcrumbs for another use). Divide the bean mixture, 8 coarsely chopped meatballs, the vegetables, 1/2 cup sauce from the meatballs and 1/4 cup crumbled queso fresco among the sandwiches. (Reserve the remaining meatballs and sauce for another use.) Coat the tops of the sandwiches with cooking spray. Cook in a panini maker until the bread is crispy, 4 to 6 minutes.<br />
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Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-41984213187197954512021-09-06T08:30:00.146-05:002021-09-06T08:30:00.245-05:00Recipe Review from 8/30/21 and Wild Ricing 2021I think I'm caught up on my recipe review posts now. The week of 8/23 was a scrounge and take-out week so nothing new to comment on. I got back on track this past week with two new recipes that both use zucchini and/or summer squash. <br />
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My friend and I attempted to go wild ricing, but without success this year. As in, our worst outing yet. A handful of circumstances were working against us: drought had the lake levels low and I think that impacted how warm the water became (not good for rice), a canoe near us overturned so we rendered assistance for an hour, then had lunch, and after an hour of trying to rice, we were chased off the lake by a severe storm. I think that was a sign this was not our year. So it goes. We had a good time anyway. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7QeDVKe7Mwc/YTYLZGYwm_I/AAAAAAAAOow/vBZbNPunAasHrL7ZNdy1wdNUoKNzQSICQCLcBGAsYHQ/s2048/IMG_20160817_195009264.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1153" height="320" src="https://1.bp.blogspot.com/-7QeDVKe7Mwc/YTYLZGYwm_I/AAAAAAAAOow/vBZbNPunAasHrL7ZNdy1wdNUoKNzQSICQCLcBGAsYHQ/s320/IMG_20160817_195009264.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kansas City at Sunset, 2016<br /></td></tr></tbody></table>
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The Meal Plan: <br />
Sat (out) wild ricing (S) I don't remember...<br />
Sun (L) salad (S) Zucchini soup<br />
Mon (yoga/bkgrp) leftovers<br />
Tues - mac-n-cheese with zucchini<br />
Wed (yoga) soup<br />
Thurs - mac-n-cheese<br />
Fri - (D out) soup<br />
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Lunches - sandwiches<br />
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Zucchini Soup (Milk Street Tuesday Nights Mediterranean) <i>vegetarian</i><br />
I'm always on the lookout for a new zucchini soup. This one was different in that it incorportated toasted pumpkin seeds, flour as a thickener and lemon. I'm not entirely wild about flour as a thickener when I could add more zucchini. The pumpkin seeds were quite yummy and I found myself eating them on the side. The lemon was definitely present - not an "in your face" flavor, but there. I would make this again, it's a lovely summer soup. <br />
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<a href="https://www.eatingwell.com/recipe/7912377/skillet-mac-cheese-with-zucchini-pimiento/" target="_blank">Skillet Mac & Cheese with Zucchini & Pimiento</a> (Eating Well, Sept 2021) <i>vegetarian</i><br />
This was good and could have been better if I hadn't overcooked my pasta. My "test" noodle must have been the one slightly undercooked noodle in the pot when I sampled. So a small "argh!". I like my food spicy, but the 1/4 tsp cayenne pepper was too much for this dish. A tich of heat is nice, and this was more "whoo! spicy!". Recommend 1/8 tsp. I did use summer squash as that's what was ripe in the garden. And if I were to make this again, I'd skip the panko or perhaps toast separately and put on before serving. With leftovers, it becomes lost in the reheating. <br />
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Recommended with some modifications. <br />
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Served 4-6 (I got 6-8 servings out of this, it's filling)<br />
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<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/-x5Ln2EGfEEI/YTYJAVh9LEI/AAAAAAAAOoc/lszioi4iXSEjctffCXvqnYuqK8BCY-FuQCLcBGAsYHQ/s564/5137e36d7cf813dfe17decf5b773c971.jpg" style="clear: right; display: block; float: right; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/-x5Ln2EGfEEI/YTYJAVh9LEI/AAAAAAAAOoc/lszioi4iXSEjctffCXvqnYuqK8BCY-FuQCLcBGAsYHQ/s320/5137e36d7cf813dfe17decf5b773c971.jpg" width="320" /></a></div><br />
8 ounces whole-wheat elbow macaroni<br />
2 tablespoons extra-virgin olive oil, divided<br />
1 cup chopped onion<br />
3 cups diced zucchini and/or summer squash<br />
½ teaspoon salt, divided<br />
½ teaspoon ground pepper, divided<br />
2 tablespoons butter<br />
3 tablespoons all-purpose flour<br />
2 cups low-fat milk<br />
1 teaspoon dry mustard<br />
¼ teaspoon cayenne pepper<br />
2 cups shredded extra-sharp Cheddar cheese<br />
1 4-ounce jar diced pimientos (see Tip), rinsed<br />
½ cup panko breadcrumbs, preferably whole-wheat<br />
½ teaspoon garlic powder <br />
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Preheat oven to 400°F. Bring a large saucepan of water to a boil.<br />
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Cook macaroni 1 minute less than the package directions for al dente. Drain and set aside.<br />
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Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, about 2 minutes. Add zucchini (and/or summer squash) and 1/4 teaspoon each salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Transfer to a bowl and set aside.<br />
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Reduce heat to medium and melt butter in the skillet. Sprinkle with flour and whisk until fragrant, 1 to 2 minutes. Whisk milk, dry mustard, cayenne and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Slowly pour the milk mixture into the skillet, whisking constantly. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.<br />
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Remove from heat and stir in cheese and pimientos. Using a slotted spoon, add the reserved vegetables to the skillet along with the pasta. Stir to coat.<br />
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Mix panko, garlic powder and the remaining 1 tablespoon oil in a small bowl. Sprinkle over the casserole. Transfer to the oven and bake until the sauce is bubbling and the topping is golden, about 15 minutes.<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-50326158335489625992021-09-02T08:30:00.001-05:002021-09-12T06:52:32.519-05:00Project Hail Mary by Andy Weir<a href="https://www.goodreads.com/book/show/54493401-project-hail-mary" style="float: left; padding-right: 20px"><img border="0" alt="Project Hail Mary" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1597695864l/54493401._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/54493401-project-hail-mary">Project Hail Mary</a> by <a href="https://www.goodreads.com/author/show/6540057.Andy_Weir">Andy Weir</a><br/>
My rating: <a href="https://www.goodreads.com/review/show/4162152200">5 of 5 stars</a><br /><br />
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Jacket Blurb: <i>Ryland Grace is the sole survivor on a desperate, last-chance mission--and if he fails, humanity and the earth itself will perish.<br/>
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Except that right now, he doesn't know that. He can't even remember his own name, let alone the nature of his assignment or how to complete it.<br/>
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All he knows is that he's been asleep for a very, very long time. And he's just been awakened to find himself millions of miles from home, with nothing but two corpses for company.<br/>
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His crewmates dead, his memories fuzzily returning, he realizes that an impossible task now confronts him. Alone on this tiny ship that's been cobbled together by every government and space agency on the planet and hurled into the depths of space, it's up to him to conquer an extinction-level threat to our species.<br/>
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And thanks to an unexpected ally, he just might have a chance.<br/>
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Part scientific mystery, part dazzling interstellar journey, Project Hail Mary is a tale of discovery, speculation, and survival to rival The Martian--while taking us to places it never dreamed of going.<br/> </i>
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Read for August 2021 book group.<br /><br />If you read The Martian, you will probably enjoy this. Book group feedback: well enjoyed by one and all. Nearly everyone had at least one quirk they came away with, but hands down, outstanding read. Audio book version comes highly recommended. Same narrator who did the Bobiverse series. <br /><br />Yes, this was a fun and engaging read that ran the gambit from simple entertaining, speculative scifi, first contact, pre-apocalypitc catastrophe, with some good emotional context and "Survivor" situation thrown in. As I mentioned in my opening paragraph, everyone in book group had a quirk that popped them out of the story. I'm not going to say what mine was because it would be a major spoiler. Not going to do that to ya'll.<br /><br />Not sure what else I can say that hasn't been said in the plethora of reviews for this one. There is great emotional connection between Ryland and Rocky, Rocky has to be one of the best aliens invented to date (seriously), and while the plot is reminiscent of the Martian (sole survivor has to figure out how to survive and he *might* get h0me) it's very different too. The science seems well thought out and proofed, I honestly wouldn't know, but it seems pretty solid.<br /><br />In short, this checked all my happy scifi boxes. There are plenty of gushing, more elaborate reviews you can certainly read, but bottom line, GREAT book. Go read it.
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<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-21587110477272899282021-08-26T08:30:00.001-05:002021-09-05T20:09:49.825-05:00Crazy Rich Asians by Kevin Kwan (Crazy Rich Asians #1)<a href="https://www.goodreads.com/book/show/18373213-crazy-rich-asians" style="float: left; padding-right: 20px;"><img alt="Crazy Rich Asians (Crazy Rich Asians, #1)" border="0" src="https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1402814865l/18373213._SX98_.jpg" /></a><a href="https://www.goodreads.com/book/show/18373213-crazy-rich-asians">Crazy Rich Asians</a> by <a href="https://www.goodreads.com/author/show/634694.Kevin_Kwan">Kevin Kwan</a><br />
My rating: <a href="https://www.goodreads.com/review/show/4174797595">2 of 5 stars</a><br /><br />
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Jacket Blurb: <i>When New Yorker Rachel Chu agrees to spend the summer in Singapore with her boyfriend, Nicholas Young, she envisions a humble family home and quality time with the man she hopes to marry. But Nick has failed to give his girlfriend a few key details. One, that his childhood home looks like a palace; two, that he grew up riding in more private planes than cars; and three, that he just happens to be the country’s most eligible bachelor.<br />
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On Nick’s arm, Rachel may as well have a target on her back the second she steps off the plane, and soon, her relaxed vacation turns into an obstacle course of old money, new money, nosy relatives, and scheming social climbers.</i><br />
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Read as an audio book. Greatly enjoyed the narrator - she had lovely intonation, separated the characters with enough distinctive accents I could follow who talking, and she had just the right emotional inflection to bring the characters to life. <br /><br />While this is not a typical read for me, I watched a delightful interview with the author who described how this book came to life. I was intrigued so I checked it out from the library. <br /><br />First two-thirds of the book was great fun. This was an interesting glimpse into a totally different culture, society, and social stratus than I've <i>ever</i> experienced. It almost bordered on fantasy. The overall romantic plot was a bit like watching NASCAR race and waiting for the Big Crash to happen. There was enough foreshadowing (and cliched genre writing) to leave NO doubt as to what was coming for our lovebirds Rachel and Nick. No doubt. It's a matter of finding how and when. <br /><br />Last one-third of the book completely fell apart for me. While the first two-thirds of the book had an entirely plausible - if somewhat mind-boggling view of Singapore to this western girl - the separate plot line endings totally warped into unbelievable. It was like that NASCAR race leapt the tracks and turned into the Monty Carlo in the streets of Las Vegas. <br /><br />Overall, while I was happily entertained on my daily commute, I probably won't be reading the next books in the series.
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<a href="https://www.goodreads.com/review/list/892406-kristin">View all my reviews</a>
<
Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0tag:blogger.com,1999:blog-3590106801614138185.post-59270830939156552362021-08-23T08:30:00.041-05:002021-09-06T07:53:52.730-05:00Recipe Review from 8/16/2021Second week of catch-up! My A-type personality need to fill in the missing weeks. One repeat recipe in the lahmajoun, two new recipes with the fish and pasta. Everything is recommended! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-P31cNmO_gUM/YTVcYScdv1I/AAAAAAAAOoI/68PyinJb7eUNUqIv4f-32IsX3DnczhkFQCLcBGAsYHQ/s2048/20210723_152239.jpg" style="display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-P31cNmO_gUM/YTVcYScdv1I/AAAAAAAAOoI/68PyinJb7eUNUqIv4f-32IsX3DnczhkFQCLcBGAsYHQ/s320/20210723_152239.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Summer's daylilies<br /></td></tr></tbody></table><br />
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The Meal Plan: <br />
Sat (L) <a href="https://sapsuckerfarms.com/" target="_blank">Sapsucker Farm, Mora MN </a> (S) Salads<br />
Sun (L) leftover fettuccine with mushroom ragu (S) lahmajoun<br />
Mon (yoga/staff mtg PM) leftover lahmajoun<br />
Tues - Baked Halibut<br />
Wed (yoga) leftovers<br />
Thurs - Pasta with eggplant and sausage<br />
Fri (Y staff mtg AM) leftovers<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-eT2_CVpPK7E/YTVluim7ceI/AAAAAAAAOoQ/BWpee3K8SR4-75WQ7QwzUXh7g3VamvJrACLcBGAsYHQ/s394/54816564._SX318_.jpg" style="clear: left; display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="394" data-original-width="318" height="200" src="https://1.bp.blogspot.com/-eT2_CVpPK7E/YTVluim7ceI/AAAAAAAAOoQ/BWpee3K8SR4-75WQ7QwzUXh7g3VamvJrACLcBGAsYHQ/w161-h200/54816564._SX318_.jpg" width="161" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br />Pasta with Eggplant and Sausage (Milk Street Tuesday Nights Mediterranean) <br />
Yum. Easy. One-pot dish. I liked that the sausage was only a small component that added flavor and texture more than anything. I adore eggplant with it's subtle creaminess. I think there was parsley and/or basil in this - I can't recall and the cook book has already gone back to the library. I would make this again, and I would make this for company - this easily served 6 and could go farther with some crusty bread and a salad. Recommended! <br />
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Baked Halibut with Fennel and Chickpea Salad (Eating Well, Sept 2021)<br />
This was touted as being doable in phases. Phase one, assemble the packets and set aside in the fridge for up to a day. Then bake when ready and assemble the salad. I made an hour or so ahead of time. The packets are a tich futzy, but they do work and since they can be made ahead, no biggie. The chickpea salad was the perfect accompaniment. I would absolutely make this again. Recommended!<br />
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Serves 4<br />
<div class="separator" style="clear: both;"><a href="https://1.bp.blogspot.com/--KblXmIg9Qk/YTYPRxQ_PXI/AAAAAAAAOo4/O9WGlja6PVM52NIUdHF04IJa2EeR1qRIACLcBGAsYHQ/s564/adae9254997d51ab98ce5444d20a5add.jpg" style="display: block; padding: 1em 0; text-align: center; clear: right; float: right;"><img alt="" border="0" width="320" data-original-height="564" data-original-width="564" src="https://1.bp.blogspot.com/--KblXmIg9Qk/YTYPRxQ_PXI/AAAAAAAAOo4/O9WGlja6PVM52NIUdHF04IJa2EeR1qRIACLcBGAsYHQ/s320/adae9254997d51ab98ce5444d20a5add.jpg"/></a></div><br />
1 medium bulb fennel, halved, cored and very thinly sliced<br />
½ small shallot, sliced<br />
¼ cup pitted Kalamata olives, halved<br />
1 ¼ pounds halibut fillet, cut into 4 portions<br />
½ teaspoon salt, divided<br />
¼ teaspoon ground pepper, plus more to taste<br />
1 lemon, cut into 4 slices<br />
½ cup dry white wine<br />
1 (15 ounce) can no-salt-added chickpeas, rinsed<br />
½ cup fresh basil leaves, coarsely chopped<br />
½ cup fresh parsley leaves with tender stems, coarsely chopped<br />
1 clove garlic, minced<br />
1 tablespoon lemon juice<br />
1 tablespoon extra-virgin olive oil<br />
⅓ cup grated Parmesan cheese <br />
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Preheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.<br />
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Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.<br />
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Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.<br />
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Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.<br />
<br />Kristinhttp://www.blogger.com/profile/03357694767883126311noreply@blogger.com0